1 pk Yeast
1 tsp Sugar
1 1/4 cup Warm water
2 3/4 cup Bread flour
6 Tbsp Olive oil
1/2 tsp Salt
4 Tbsp Grated parmesan cheese
1/2 tsp Dried rosemary, crushed
1 Tbsp Cornmeal
1 tsp Coarse salt
Black pepper

Dissolve the yeast and the sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy. Stir in 1 cup flour. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 Tbsp olive oil, 1/2 tsp regular salt, parmesan and rosemary.

Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes.

Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1 1/2 hours. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 in. in diameter. Place on the baking sheet. Use the tips of your fingers to make the dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and
sprinkle with the coarse salt and pepper.

Bake in a preheated 475F oven for 20 minutes or until golden brown.