Rosemary Dough

1 14-by-12-inch tart

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


  • 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


  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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