Olive-rosemary Flatbread

Joy in God is the happiest of all joys. There are other sweets, but this is the virgin honey dripping fresh from the comb. Joy in God is also a most elevating joy. Those who joy in wealth grow avaricious. Those who joy in their friends too often lose nobility of spirit. But he who boasts in God grows like God. It is a solid joy, and he who joys in God has good reasons for rejoicing. He has arguments which will justify His joy at any time. It is an abiding joy. In a word, it is celestial joy.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
	Vegetarian	Vegtime4	16	Servings

INGREDIENTS

1/4	oz	Packaged active dry yeast or
		1 Tbs.
1 1/2	c	Lukewarm water
7	T	Olive oil
3	c	Bread flour
		Plus extra for kneading
1/2	c	Whole wheat flour
2	t	Coarse salt
2		Garlic clove, minced
1/4	c	Finely chopped kalamata
		olives
1	t	Minced fresh rosemary
16		SERVINGS VEGAN

INSTRUCTIONS

Flatbread, called fougasse, is enjoyed throughout Provence. Long
before there were ovens, these breads were baked on the floor of the
hearth. This assertively flavored fougasse can be cut into small
squares for an appetizer or larger squares to be served with a meal.
In a large bowl, sprinkle yeast over water and stir with fork to
dissolve. Let stand 5 minutes. Whisk in 4 tablespoons olive oil.  In
separate bowl, mix bread flour, whole wheat flour and 1 teaspoon  salt.
Add flour, one cup at a time, to yeast mixture, stirring well  after
each addition. When dough begins to come away from sides of  bowl, turn
out onto lightly floured work surface. Knead in garlic,  olives and 1/2
teaspoon rosemary. Continue kneading, adding more  flour as necessary,
until dough is shiny, elastic and no longer  sticky, about 10 minutes.
Transfer dough to lightly oiled bowl and turn to coat all sides with
oil. Cover bowl with plastic wrap and set aside until dough triples  in
volume, about 2 hours.  Punch down dough and place in a greased 13- by
9-inch baking sheet.  Press and pat dough until it covers entire
surface of pan. Cover with  a towel and let rise until dough reaches
top edge of sheet, about 45  minutes.  Preheat oven to 400 degrees.
Just before baking, dimple dough with  fingertips and drizzle surface
with 2 tablespoons olive oil. Sprinkle  with remaining 1/2 teaspoon
rosemary and remaining 1 teaspoon salt.  Place on middle oven rack. Put
an empty baking dish on lower rack.  Quickly pour 1 cup boiling water
into empty dish and close door. Bake  until bread is well risen and
golden, 20 to 25 minutes. Remove bread  from pan to wire rack. Brush
surface with remaining 1 tablespoon oil.  Cut into squares and serve
warm.  PER SQUARE: 165 CAL.; 4G PROT.; 7G TOTAL FAT (1G SAT. FAT); 22G
CARB.; 0 CHOL.; 353MG SOD.; 1G FIBER.  Converted by MC_Buster.  By
Kathleen <schuller@ix.netcom.com> on Feb 21, 1999.  Recipe by:
Vegetarian Times Magazine, May 1998, page 39  Converted by MM_Buster
v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 254 Calories From Fat: 79 Total Fat: 9.1g Cholesterol: 0mg Sodium: 581.8mg Potassium: 106.9mg Carbohydrates: 33.9g Fiber: 5.2g Sugar: <1g Protein: 12.5g