- 1 (1 pound) loaf frozen bread dough, thawed
- 2 tablespoons minced fresh rosemary
- 1 O Organics Egg yolk
- 1 tablespoon water
- 2 teaspoons coarse salt
- 2 sprigs rosemary (optional)
- Place dough in a large, lightly oiled bowl. Add minced rosemary and knead until rosemary is evenly incorporated into dough. Cover bowl with plastic wrap and set aside in a warm place until dough has doubled, 45 minutes to 1 hour.
- Punch dough down to release air bubbles. Turn out onto a lightly floured board, then roll out into a 12-inch round. Transfer to a 12- by 15-inch baking sheet.
- With your fingers, make shallow indentations–about 1 inch apart–all over dough. Cover loosely with plastic wrap and let stand until puffy, about 20 minutes.
- Mix together egg yolk and water. Brush over dough, then sprinkle evenly with salt. Lay rosemary sprigs decoratively in center of dough; press lightly into dough.
- Bake in a 375 degrees F oven until golden brown, 25 to 30 minutes. Cool on a rack. Cut into wedges to serve.