Made this yesterday morning to accompany an all-Italian meal that I delivered to a group of administrators at the school district where my daughter works. I've made versions of this using a different recipe in the past but since I always have great success with King Arthur recipes, I decided to give this a whirl. Used my bread machine through the first rise and I always use KA yeast. I needed a bit more flour than the recipe called for and I swapped out a combo of dried oregano/basil for the rosemary (personally, I love rosemary and actually like to add it to the dough rather than put it on top). The dough was easy to work with and very soft and pillowy. Turned out great. Only thing I wished I had done was not pat it so thin so that I would have a bit more bread-consistency in the center -- will do that next time, because there will be a next time. Although it couldn't have been too bad, because there's none left . . .

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