DOUGH:

2 3/4 c. all-purpose flour
1/2 tsp. salt
1 pkg. Fleischmann's rapid rise or active dry yeast
1 tsp. rosemary leaves
1 c. hot tap water (125 to 130 degrees)
2 tbsp. olive oil or vegetable oil, at room temperature
1 egg, at room temperature

TOPPING:

1/4 c. olive oil
1/2 c. grated Parmesan cheese
1/4 c. walnuts, chopped

FOR DOUGH: Combine 1 1/2 cups flour, salt, yeast and rosemary in large bowl. Add hot tap water and olive oil. Beat 2 minutes at low speed of electric mixer, scraping bowl occasionally. Add egg and 1/2 cup flour; beat 2 minutes at high speed with spoon, stir in enough additional flour to make stiff batter. Cover, let rest 10 minutes (20 minutes for active dry yeast).

ASSEMBLY: With lightly oiled hands, spread dough in oiled 9 x 13 inch pan. Make small indents in surface of dough with finger or end of wooden spoon; drizzle with olive oil. Top with Parmesan cheese and walnuts; press nuts into dough. Cover, let rise in a warm, draft-free place until light and puffy, about 20 minutes. Bake at 400 degrees for 25 minutes. Cool in pan on wire rack. Serve warm or cool, cut into squares.