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Submitted by Joel Lafond, Executive Chef with the Shaarey Zedek Synagogue Catering Department
Yield 1” Sheet Pan (Cookie Sheet)
Ingredients
Instructions
Mix dry ingredients & onions in an electric mixer and slowly add the water mixture. If you don’t have a mixer, use a large mixing bowl and combine ingredients mentioned.
Once a dough ball forms place in a large oiled bowl and allow to double in size. (half hour/45 minutes).
Punch down the dough ball on to the 1” oiled cookie sheet and allow to rest 15-20 minutes. After resting push dough to edges of the pan.
Brush the top of the dough with olive oil & sprinkle chopped Rosemary & kosher salt over the dough.
Bake at 400ºF until golden brown on top (approximately 20-30 minutes).
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