| CATEGORY |
CUISINE |
TAG |
YIELD |
|
California |
Breads, Italy |
1 |
Servings |
INGREDIENTS
| 1 |
|
Dry active yeast |
| 1 |
t |
Salt |
| 3 |
c |
Unbleached flour |
| 1 |
c |
Warm water, 105F |
| 3 |
T |
Olive oil + oil for brushing |
|
|
The crust |
| 1 |
T |
Minced garlic |
|
|
Cornmeal for dusting |
|
|
Coarse salt |
| 1 |
t |
Minced fresh rosemary:option |
INSTRUCTIONS
combine yeast, salt and flour in large bowl. combine water and oil in
a small bowl add liquid to dry ingredients and mix till they form a
rough mass. Knead mixture in a bowl with your hands till it holds
together then turn out onto a lightly flour surface and knead in
garlic. Continue till dough is smooth and elastic about 8 minutes form
ball and let rest on a lightly floured surface covered for 1 hour.
{Preheat oven to 375F Preheat oven to 375 roll dough into 12 X 14 inch
rectangle and transfer to baking sheet sprinkled with cornmeal. Use
finger tips to make indentations in the dough at 2 inch intervals
sprinkle dough lightly with coarse salt and drizzle olive oil over the
top. Sprinkle with rosemary if used bake till golden bnrown about 25
minutes remove from oven and brush with a little more oil cool
slightly serve warm. to serve cut into thin slices and pack along with
a picnic lunch with roast chicken roasted red peppers and red wine.
recipe from the cole Group's California Culinary Academy Series
cookbook "Italian cooking at the academy" From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini
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