This rustic bread recipe is my go-to dough for many purposes. It makes an excellent rosemary/sea salt loaf (close to Macaroni Grill's). It is also great for pizza dough. I also use it to make bread sticks. The recipe comes from New Orleans' famous Commander's Palace restaurant.
1 1/3 cup warm water (110 - 120 degrees)
1 tbs. (or packet) yeast
1 tbs. olive oil
3 - 3 1/3 cups bread flour (all purpose can be used)
1 tbs. salt
Combine water, yeast, and oil in mixer bowl. Be sure to dissolve yeast well. Let it stand for about five minutes to proof -- it should look foamy. Add salt. Add flour one-half cup at a time with mixer with dough hook. Depending on the day, the flour will vary. Knead as necessary. The dough should become firm but elastic. It should have a silky look. You can easily knead this by hand also.
Let rise for about 1 hour until double in size. Shape as needed.
For rosemary bread, chop a tablespoon or two of fresh rosemary and knead into the dough. Form into two loaves on a cookie sheet and let rise to double. Paint with olive oil and sprinkle with sea salt if you like. Bake at 425 degrees until brown and hollow sounding when tapped.
For bread twists, roll into a rectangle, cut into strips, dip in melted butter, and twist. Spinkle with garlic salt. Let rise on cookie sheet and bake at 425 degrees until brown.
For thin pizza, divide into three balls. Press onto pizza rounds. Add your favorite toppings and cook at 450 degrees.