2 1/2 c  Flour, bread
      1 tb Rosemary leaves
      2 ts Salt
    1/2 tb Yeast
      3 tb Olive oil
      1 c  Water; hot
           Olive oil
    Bring all ingredients to room temperature and add to breadmaker, in
    order. Select "white bread, manual" and press Start.  Remove dough
    when cycle complete. BY HAND DIRECTIONS: Mix 1 1/2 cups of the flour,
    the rosemary, salt, and yeast in a large bowl thoroughly. Add 3
    tablespoons oil and the hot water. Beat on low speed 30 seconds,
    scraping bowl constantly. Beat on medium speed 1 minute, scraping
    bowl frequently. Stir in enough remaining flour to make dough easy to
    handle. Turn dough onto lightly floured surface. Knead 5 to 8 minutes
    or until smooth and elastic. Place in greased bowl; turn greased side
    up. Cover and let rise in warm place about 1 hour or until double.
    (Dough is ready if indentation remains when touched.) Punch down
    dough. Brush 12" pizza pan or large cookie sheet with oil. Press
    dough in pizza pan or flatten into 12" circle on cookie sheet. Make
    depressions with fingers, about 2" apart, into dough.  Brush with
    oil; sprinkle with pepper.  Let rise uncovered in warm place 30
    minutes. Heat oven to 400 degrees.  Bake 20-25 minutes, until golden
    brown. Brush with additional oil.  Serve warm.
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