1/4teaspoonItalian seasoningor pinch of each ground garlic, dried oregano, and dried basil
1/4teaspoonfreshly ground black pepper
2tablespoonsextra virgin olive oil
1eggwhisked
1tablespoonwater
additional dried rosemary for the top
Instructions
Combine warm water, sugar and yeast in a 2 cup measuring cup. Let sit for about 10 minutes to proof. It will get frothy and surface will swell.
Stir together white wheat flour, 1 cup of bread flour, salt, rosemary, seasoning, pepper and olive oil in a bowl. Make a well in the center. Pour in yeast mixture.
Mix with wooden spoon until shaggy. Add additional flour 1 tablespoon at a time until dough can be handled.
Dump onto a floured surface. Knead for about 8-10 minutes or until dough is a smooth round ball.
Place the dough in a lightly greased bowl; cover; and let rise until doubled in size, about 1 hour.
Punch down the dough and form it into a round loaf. Dust a pizza peel or parchment paper with some cornmeal or a nice sprinkling of flour. Cover and let rise until doubled in size, about 45 minutes.
Meanwhile, preheat oven and pizza stone (if you have one) to 400 F. When the dough has risen, gently brush the top with egg wash and sprinkle with rosemary.
Slide dough onto preheated stone and bake for 20-25 minutes until the top is golden brown and sounds hollow when tapped.
Notes
If you do not have a pizza stone this recipe will still work you just won't get as nice of a crust.