Ingredients
3/4 cup warm fat-free milk (70° to 80°)1/4 cup water (70° to 80°)1/4 cup butter, softened1 egg2-3/4 cups bread flour2 tablespoons sugar2 teaspoons kosher salt, divided2 teaspoons active dry yeast4 teaspoons olive oil4 garlic cloves, minced1 tablespoon minced fresh rosemary
Preparation
In bread machine pan, place the milk, water, butter, egg, flour, sugar, 1 teaspoon salt and yeast in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).
When cycle is completed, turn dough onto a lightly floured surface. Punch dough down. Cover and let rest for 10 minutes. Shape into an 11-in. circle; place on a baking sheet coated with cooking spray. Cover and let rise until doubled, about 30 minutes. Using the end of a wooden spoon handle, make several 1/4-in. indentations in dough.
Brush with oil. Sprinkle with garlic, rosemary and remaining salt. Bake at 400° for 15-20 minutes or until golden brown. Cut into wedges.
