Total Calories: 325
In a bowl add; tepid water, yeast, sugar, and salt. Mix to dissolve yeast. In a warm, draft free place, proof mix for 20 minutes. Add starter and oil; mix well.
Add 3 c. flour and rosemary, mix well. Then slowly mix in remaining flour until dough does not stick to the bowl. Place dough in a greased bowl, cover, until doubled. (1 hour) Punch down and form into two equal sized balls. Place balls into 2 greased 10” Dutch ovens, let rise until doubled.
Bake 25 to 35 minutes until done. Rotate oven ¼ turn every 5 to 7 minutes. Internal temperature should be 190°F when done. Remove from ovens, let cool 30 minutes before serving.
Try dusting ovens with corn meal for added texture and flavor. (it helps keep from sticking too)
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