| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Bread |
6 |
Servings |
INGREDIENTS
| 1 |
|
Easy blend yeast |
| 12 |
oz |
Strong unbleached white |
|
|
bread flour |
| 4 |
|
up to |
| 5 |
t |
Crushed sea salt |
| 8 |
|
up to |
| 12 |
|
Bottled sun dried tomatoes |
|
|
Good handfull pitted black |
|
|
olives |
| 2 |
|
Sprigs fresh rosemary |
| 6 |
|
up to |
| 8 |
oz |
Water |
| 5 |
|
up to |
| 6 |
T |
Extra virgin olive oil |
INSTRUCTIONS
From: [email protected] (Trevor Hall) Date: Fri, 25 Feb 94 07:54:04
GMT FLAT BREAD WITH OLIVES, ROSEMARY AND SUN DRIED TOMATOES Lightly
oil a large pizza or baking sheet. Put flour into a large bowl, stir
in the yeast and 2 tsp of the crushed salt. Slice tomatoes into small
pieces and roughly chop the olives. Pull the leaves from the roesemary
and chop finely. Add tomatoes, one third of the olives and all but 1
tsp of the rosemary to the flour. Stir with a wooden spoon then pour
in the water and 3 tblsp of the olive oil. Mix, adding enough liquid
to form a soft sticky dough. Knead lightly on a floured surface for 10
minutes until smooth. Form dough into a ball and press out with your
hands into a rough circle about 10 inches in diameter. Place on baking
sheet and prick the surface of the dough all over with a fork. Put
into a large plastic bag and tuck the opening under the tray, trapping
in plenty of air above the surface of the dough. Rise at room
temperature for 1-2 hours. Gently press the remaining olive into the
surface of the dough. Trickle on the remaining oil, gently rubbing it
over the entire surface. Sprinkle on the remaining rosemary and salt.
Heat oven to 425F/220C gas 7. Bake in centre of oven for about 20
minutes. Best served warm. REC.FOOD.RECIPES ARCHIVES From
rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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