The carnosic acid in rosemary shields brain cells from free radical damage. Therefore, consumption of the herb could play a role in preventing brain disorders.
The Apple Orchard, Susan Wiggs
The carnosic acid in rosemary shields brain cells from free radical damage. Therefore, consumption of the herb could play a role in preventing brain disorders.
The Apple Orchard, Susan Wiggs
Using a stand mixer, combine 3 cups of the flour and all sugar, yeast and salt in bowl. Add water. Mix well using the paddle attachment.
Change to dough hook and add more flour, kneading well between each addition until the dough is smooth, firm, and no dough sticks to the side of the bowl.
Place the dough in lightly oiled bowl. Cover with a tea towel. Let the dough rest in a warm place until the dough has doubled in size, about 1 hour.
Preheat oven to 425 degrees F.
Pour all but 2 Tbsp of olive oil onto a a 12″ x 16.5″ baking sheet. Lift the dough gently from the bowl, and gently stretch and press it to fit the pan.
Drizzle the dough with the remaining oil and dimple the dough with the handle of a wooden spoon or your finger tips. Press the grapes into the dough evenly, about 1 inch apart. Sprinkle the dough with the chopped rosemary and coarse salt.
Bake about 30 minutes or until a nice, crisp brown. Remove from oven, but into squares with a pizza cutter.
Serve warm.
**If no stand mixer, combine as in step 1 in a bowl using a wooden spoon. Then turn out onto a floured surface. Adding small amounts of flour, kneed to combine, about 10 minutes.
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