| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Italian |
Cyberealm, Breads, Italian |
4 |
Servings |
INGREDIENTS
| 1 |
pk |
Yeast, not instant |
| 1 |
ts |
Sugar |
| 1 1/4 |
c |
Warm water |
| 2 3/4 |
c |
Bread flour |
| 6 |
tb |
Olive oil |
| 1/2 |
ts |
Salt |
| 4 |
tb |
Grated parmesan cheese |
| 1/2 |
ts |
Dried rosemary, crushed |
| 1 |
tb |
Cornmeal |
| 1 |
ts |
Coarse salt |
|
|
Black pepper |
INSTRUCTIONS
1. Dissolve the yeast and the sugar in 3/4 cup warm water, about 110
degrees. Set aside for 15 minutes until very foamy.
2. 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.
3. Into the yeast mixture, add the remaining 1/2 cup warm water, 2 T olive
oil, 1/2 t regular salt, parmesan and rosemary.
4. 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.
5. 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.
6. 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.
7. 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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