Ingredients
3 – 3 1/4c ups whole wheat flour
1 packet rapid rise active dry yeast or nutritional yeast
1 1/4 cups warm water (around 110 degrees)
3/4 tsp sea salt
3 tbsp dried rosemary, ground into very small pieces, divided
3 tbsp olive oil
3 cloves fresh garlic, thinly sliced
1/8 tsp pepper + sea salt
Directions
Add the water to your mixing bowl. Sprinkle the yeast over the water, evenly. Don’t mix, just allow the yeast to sit there for a couple minutes. It will begin to foam a bit.
Mix in the flour, sea salt, half the rosemary and olive oil. Once everything is combined allow to mix for 3-4 more minutes. If you added 3 cups of flour to start will add the remaining 1/4 cup if necessary.
Leave in the mixing bowl and cover with a towel. Allow to rise for 20 minutes. Since you’re using rapid rise yeast it will be this quick. If you’re not you’ll have to add 30-40 more minutes.
After the first rise remove the dough and place on a baking sheet lined with parchment paper. Roll into a round or rectangle shape, about 1 inch thick. Pierce holes using a fork. Cover with a towel and allow to rest for 20 minutes.
In the mean time pre-heat your oven to 350 degrees.
After 20 minutes remove the towel and spritz on a bit of olive oil. Sprinkle the remaining rosemary, sea salt and pepper, and add the sliced garlic on top.
Bake for 30 minutes. If your dough is rolled out thicker it could take a couple minutes longer in the oven.
Serve warm.
3 – 3 1/4c ups whole wheat flour
1 packet rapid rise active dry yeast or nutritional yeast
1 1/4 cups warm water (around 110 degrees)
3/4 tsp sea salt
3 tbsp dried rosemary, ground into very small pieces, divided
3 tbsp olive oil
3 cloves fresh garlic, thinly sliced
1/8 tsp pepper + sea salt
Directions
Add the water to your mixing bowl. Sprinkle the yeast over the water, evenly. Don’t mix, just allow the yeast to sit there for a couple minutes. It will begin to foam a bit.
Mix in the flour, sea salt, half the rosemary and olive oil. Once everything is combined allow to mix for 3-4 more minutes. If you added 3 cups of flour to start will add the remaining 1/4 cup if necessary.
Leave in the mixing bowl and cover with a towel. Allow to rise for 20 minutes. Since you’re using rapid rise yeast it will be this quick. If you’re not you’ll have to add 30-40 more minutes.
After the first rise remove the dough and place on a baking sheet lined with parchment paper. Roll into a round or rectangle shape, about 1 inch thick. Pierce holes using a fork. Cover with a towel and allow to rest for 20 minutes.
In the mean time pre-heat your oven to 350 degrees.
After 20 minutes remove the towel and spritz on a bit of olive oil. Sprinkle the remaining rosemary, sea salt and pepper, and add the sliced garlic on top.
Bake for 30 minutes. If your dough is rolled out thicker it could take a couple minutes longer in the oven.
Serve warm.