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- 1 T. dry yeast
- 1 scant t. dark brown sugar
- 2 1/4 c. luke warm water
- 1/2 c. extra virgin olive oil
- 3 t. fine sea salt
- 6 1/2 c. all-purpose flour (I used a combination of whole wheat and bread flour.)
- 1 c. finely ground yellow cornmeal (I used a medium ground for more texture.)
- 2 T. fresh rosemary leaves, minced fine
- coarse sea salt and fresh ground pepper (optional)
- additional olive oil for baking pans, drizzling and final glossing
View Full Recipe at Eliots Eats
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