Ingredients
1 package (1/4 ounce) active dry yeast1/4 cup plus 1/3 cup warm water (110° to 115°), divided1/2 teaspoon honey2 cups all-purpose flour, divided1 tablespoon olive oil1 teaspoon minced fresh rosemary1/2 teaspoon kosher saltTOPPING:1 tablespoon olive oil1 teaspoon minced fresh rosemary1/2 teaspoon kosher salt
Preparation
In a small bowl, dissolve yeast in 1/4 cup warm water; stir in honey. Add 1/4 cup flour; mix until almost smooth. Let stand 30 minutes or until bubbly.
Place remaining flour, remaining warm water, oil, rosemary and salt in a food processor; add yeast mixture. Process until dough forms a ball. Process 1 minute more to knead dough, pulsing as needed.
Transfer to a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
Preheat oven to 425°. Punch down dough. Turn onto a lightly floured surface; divide and shape dough into 6 balls. On greased baking sheets, pat each ball into a 5-in. circle. For topping, brush tops with oil; sprinkle with rosemary and salt. Bake 8-12 minutes or until golden brown. Serve warm.
