1 C warm water
1 T dry active yeast
1 t salt
1 t sugar
2 1/2 C flour
1/4 C melted butter
4 large cloves garlic minced finely
1 lg sprig Rosemary minced finely
Freshly ground pepper
Pour water into a large mixing bowl, sprinkle yeast over water and let dissolve. Add salt, sugar and flour. Mix well and knead for 5-7 minutes. Place in a greased bowl and et rise for 1 to 1 1/2 hours. Punch down dough and let rest 5 minutes. Divide in half then on a lightly floured surface, roll dough into 10″ rounds. Sprinkle cornmeal on a baking sheet. Place rounds onto baking sheet. Make “dimples” in dough with fingers, brush melted butter on rounds and let rise for 45 minutes.
Heat oven to 400. Spread garlic onto rounds equally and bake for 5 minutes.
Remove from oven and sprinkle Rosemary, sea salt and pepper on top. Bake for an additional 5 minutes. Serve immediately or let cool and use for Chicken Salad Sandwiches.