Combine
1 cup flour, sugar, salt, and yeast. Mix well. Heat water and
vegetable oil until warm, and add to yeast mixture along with the
egg. Blend with an electric mixer at low speed until moistened.
Beat for 2 additional minutes. Stir in 1¾ cup flour while beating,
until dough pulls away from side of bowl. Knead in ¾ cup
flour on floured surface. Cover dough with a bowl, and let sit
for 5 minutes. Place dough on a greased baking sheet. Roll out to
12” circle. Cover with greased plastic wrap and a cloth towel. Place
in a warm place for 30 minutes. Uncover dough, and poke holes in
it with a spoon handle at 1” intervals. Drizzle olive oil on
dough, and sprinkle with crushed rosemary. Bake at 400ºF
(205ºC)
for 17 to 27 minutes, until just golden. Remove from baking sheet, and
cool on rack. Yield: 1 loaf
