New This Month

Rosemary Dough

Use this dough for our Goat Cheese, Tomato, and Caramelized Onion Tart.

  • Yield: Makes enough for one 14-by-12-inch tart

Source: Martha Stewart Living, March 2006


  • 3 tablespoons extra-virgin olive oil, plus more for bowl
  • 6 tablespoons warm water (about 110 degrees)
  • 2 teaspoons sugar
  • 1 envelope (1/4 ounce) active dry yeast
  • 3 cups all-purpose flour, plus more for dusting
  • 1 tablespoon finely chopped fresh rosemary
  • 1 1/2 teaspoons coarse salt


  1. Brush a large bowl with oil; set aside. Stir together water, sugar, and yeast in a medium bowl until yeast has dissolved. Let stand until foamy, about 5 minutes.

  2. Stir together flour, rosemary, and salt in a medium bowl. Add oil to yeast mixture; stir into flour mixture until a dough forms. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, 5 to 6 minutes. Transfer to oiled bowl; turn to coat. Cover with plastic wrap; let rise in a warm, draft-free place until doubled in bulk, about 45 minutes.

  3. Remove plastic wrap; punch down dough. Shape into a round. Cover with plastic wrap; let rise again until doubled in bulk, about 30 minutes.

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