Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Rosemary Dough Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 14-by-12-inch tart Use this dough for our Goat Cheese, Tomato, and Caramelized Onion Tart. Ingredients 3 tablespoons extra-virgin olive oil, plus more for bowl 6 tablespoons warm water (about 110 degrees) 2 teaspoons sugar 1 envelope (¼ ounce) active dry yeast 3 cups all-purpose flour, plus more for dusting 1 tablespoon finely chopped fresh rosemary 1 ½ teaspoons coarse salt Directions 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. 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. Remove plastic wrap; punch down dough. Shape into a round. Cover with plastic wrap; let rise again until doubled in bulk, about 30 minutes. Rate it Print