| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
New import |
4 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Active dry yeast |
| 1/2 |
|
Teaspoon sugar |
| 1/4 |
c |
Warm (105-110 F) water |
| 2 3/4 |
c |
Flour |
| 1/2 |
|
Teaspoon table salt |
| 4 |
tb |
Extra~virgin olive oil, |
|
|
Divided use) |
| 2 |
tb |
Fresh herbs such as basil, |
|
|
Rosemary, oregano or |
|
|
Marjoram |
| 1/2 |
|
Teaspoon kosher or |
|
|
Coarse salt |
INSTRUCTIONS
Sprinkle yeast and sugar into 1/2 cup of the water. Do not stir. Let stand
10 minutes or until the surface becomes bubbly. In large bowl, combine
flour and table salt. Make a well in the center. Pour in yeast mixture and
1 tablespoon olive oil. Stir with wooden spoon or electric mixer, and
slowly add remaining 1/4 cup water. Dough will be soft and slightly sticky.
Turn dough onto lightly floured surface. Knead for 10 minutes, adding small
spoonfuls of flour if necessary. Place in bowl and cover with plastic wrap
or damp cloth. Let rise in warm place about 80-85 degrees until doubled for
1 hour. Turn onto lightly floured surface. Knead gently several times.
Flatten to 10-inch circle. Place on oiled baking stone, pizza pan or heavy
cookie sheet. Press indentation with fingers to make "dimples." Loosely
cover and let rise about 15 min., or until doubled in size. Preheat oven to
425 F. In a blender or mortar and pestle, combine remaining 3 TBs olive oil
and herbs until leaves are broken up and oil is fragrant. Pour over dough.
Rub gently into surface. Sprinkle with kosher salt. Bake 15 minutes, reduce
heat to 400 F. Bake 5 minutes more, or till golden brown. Let cool and cut
into wedges.
Makes 8 servings.
Posted to MM-Recipes Digest V4 #166 by BobbieB1@aol.com on Jun 28, 1997
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