| 1 | Dissolve the yeast and the sugar in ?cup warm water, about 110 degrees. |
| 2 | Set aside for 15 minutes until very foamy. |
| 3 | Stir in 1 cup flour. |
| 4 | Cover with plastic wrap and let this sponge proof in a warm place until tripled idn volume and very bubbly, about 3 hours. |
| 5 | Into the yeast mixture, add the remaining ?cup warm water, 2 t olive oil, ?t regular salt, parmesan and rosemary. |
| 6 | Add enough of the remaining flour to form a soft and workable dough. |
| 7 | Knead on a lightly floured surface until smooth and elastic, about 10 minutes. |
| 8 | Oil a large bowl. |
| 9 | Put the dough into the bowl, cover loosely and let rise in a wam place until doubled in size, about 1 ?hours. |
| 10 | Sprinkle a baking sheet with the cornmeal. |
| 11 | Divide the dough into 4 parts and roll each into a circle about 7 in. in diameter. |
| 12 | Place on the baking sheet. |
| 13 | Use the tips of your fingers to make the dimples in the dough. |
| 14 | Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. |
| 15 | Bake in a preheated 475f oven for 20 minutes or until golden brown. |
| 16 | Submitted by andy biegel, sysop culinary cuisine bbs and hub of kook-net typed in mm format by linda fields, cyberealm bbs and home of kook-net watertown ny 315-786-1120 |
