2 1/2 to 3 cups flour
1 tablespoon dried rosemary leaves (crumbled)
1 tablespoon sugar
1 teaspoon salt
1 package regular or quick active dry yeast
3 tablespoons olive oil
1 cup warm water
2 tablespoon olive oil
Mix 1 cup of the flour, rosemary, sugar, salt and yeast in a large bowl. Add 3 tablespoons oil and warm water. Beat with electric mixer on medium speed for 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowls.
Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Place dough in large greased bowl. Cover and let rise in warm place about 30 minutes or until doubled.
Gently push fist into dough to deflate. Divide dough in half. Shape each half into a rounded disc about 6 inches diameter. Place on a greased cookie sheet. Cover and let rise in warm place about 30 minutes or until doubled.
Head oven to 400 degrees. Brush dough with 2 tablespoons oil. Bake 15-20 minutes or until golden brown. Serve warm or cool with oil and balsamic vinegar.