| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cheese | 4 | Servings | |
INGREDIENTS
| 1 | Yeast, not instant | |
| 1 | t | Sugar |
| 1 1/4 | c | Warm water |
| 2 3/4 | c | Bread flour |
| 6 | T | Olive oil |
| 1/2 | t | Salt |
| 4 | T | Grated Parmesan cheese |
| 1/2 | t | Dried rosemary, crushed |
| 1 | T | Cornmeal |
| 1 | t | Salt, coarse |
| Black pepper |
INSTRUCTIONS
Dissolve the yeast and sugar in 3/4 cup warm water, about 110 degrees. Set aside for 15 minutes until very foamy. 2. Stir 1 cup flour into the yeast. Cover with plastic wrap and let this sponge proof in a warm place until tripled in volume and very bubbly, about 3 hours. 3. Into the yeast mixture add the remaining 1/2 cup warm water, 2 tablespoons olive oil, 1/2 teaspoon regular salt, Parmesan cheese and rosemary. Add enough of the remaining flour to form a soft and workable dough. Knead on a lightly floured surface until smooth and elastic, about 10 minutes. 4. Oil a large bowl. Put the dough into the bowl, cover loosely and let rise in a warm place until doubled in size, about 1-1/2 hours. 5. Sprinkle a baking sheet with the cornmeal. Divide the dough into 4 parts and roll each into a circle about 7 inches in diameter. Place on the baking sheet. Use the tips of your fingers to make dimples in the dough. Spoon a tablespoon of olive oil on each bread piece and sprinkle with the coarse salt and pepper. 6. Bake in a preheated 475-degree oven for 20 minutes or until golden brown. Recipe By : Jo Anne Merrill From: [email protected] (Cindy Johnston File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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