INGREDIENTS

INSTRUCTIONS

combine yeast, salt and flour in large bowl. combine water and oil in
a small bowl add liquid to dry ingredients and mix till they form a
rough mass. Knead mixture in a bowl with your hands till it holds
together then turn out onto a lightly flour surface and knead in
garlic. Continue till dough is smooth and elastic about 8 minutes  form
ball and let rest on a lightly floured surface covered for 1  hour.
{Preheat oven to 375F Preheat oven to 375 roll dough into 12 X  14 inch
rectangle and transfer to baking sheet sprinkled with  cornmeal. Use
finger tips to make indentations in the dough at 2 inch  intervals
sprinkle dough lightly with coarse salt and drizzle olive  oil over the
top. Sprinkle with rosemary if used bake till golden  bnrown about 25
minutes remove from oven and brush with a little more  oil cool
slightly serve warm. to serve cut into thin slices and pack  along with
a picnic lunch with roast chicken roasted red peppers and  red wine.
recipe from the cole Group's California Culinary Academy  Series
cookbook "Italian cooking at the academy"  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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