| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Breads, Cyberealm, Italian |
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 |
Coarse salt |
|
|
Black pepper |
INSTRUCTIONS
Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
degrees. Set aside for 15 minutes until very foamy. Stir in 1 cup
flour. Cover with plastic wrap and let this sponge proof in a warm
place until tripled in volume and very bubbly, about 3 hours. Into the
yeast mixture, add the remaining 1/2 cup warm water, 2 T olive oil,
1/2 t regular salt, parmesan 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. 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. Sprinkle a baking
sheet with the cornmeal. Divide the dough into 4 parts and roll each
into a circle about 7 in. in diameter. Place on the baking sheet. Use
the tips of your fingers to make the dimples in the dough. Spoon a
tablespoon of olive oil on each bread piece and sprinkle with the
coarse salt and pepper. Bake in a preheated 475F oven for 20 minutes
or until golden brown. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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