| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads |
1 |
Servings |
INGREDIENTS
| 1 |
c |
Warm water |
| 1 |
tb |
Liquid honey |
| 2 |
ts |
Active dry yeast |
| 2 1/2 |
c |
All purpose flour |
| 2 |
tb |
Semolina or cornmeal |
| 2 |
tb |
Olive oil |
| 1 1/4 |
ts |
Salt |
|
|
Topping |
| 2 |
tb |
Olive oil |
| 2 |
|
Cloves garlic; minced |
| 1/4 |
ts |
Salt and pepper |
| 2 |
tb |
Grated Romano cheese |
INSTRUCTIONS
In large bowl, whisk warm water with sugar. Sprinkle in yeast; let stand
for 10 minutes or until frothy. Whisk in oil and salt. With wooden spoon,
briskly stir in 2 1/4 cups flour to make a soft dough.
Turn out onto lightly floured surface; knead for 8 to 10 minutes, adding
enough of the remaining flour to make dough smooth and elastic. Place in
lightly greased bowl, turning to grease all over. Cover with plastic wrap;
let rise in a warm, draft-free spot for about 45 minutes, or until double
in bulk. Punch down dough.
Stretch into 12 x 8 inch oblongs about 1/2 inch thick. Place dough on
greased baking sheet and let rest for 10 minutes.
Topping: With back of spoon press indentations over dough. Drizzle hollows
with oil; sprinkle with garlic, salt and pepper. Sprinkle cheese over all.
Cover lightly and let rise for 20 minutes or until about 3/4 inch thick.
Bake on lowest rack in 375 degree F oven for 15 - 20 minutes or until
golden.
Posted to recipelu-digest Volume 01 Number 658 by "Diane Geary."
<diane@keyway.net> on Jan 31, 1998
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