- -- Now You're Cooking! v4.64
Meal-Master Export Format
Categories: breads, italian
Yield: 1 servings
4 c unbleached flour
2/3 fresh cake yeast,
1 dissolved in
2/3 cup warm
10 tb olive oil
1/3 c water
2 1/2 ts salt
2 cups flour with the dissolved yeast. Knead the dough for minutes, either by hand or in the bowl of an electric mixture with a
dough hook. Shape the dough into a ball, and put in an oiled bowl to
rise until doubled in bulk, about 3 hours.
Punch down, put the dough on a floured board, and knead again,
incorporating the remaining flour, 1/3 cup olive oil, water, and salt.
Knead until dough is smooth and elastic. Let rise again in a covered
bowl for another 3 hours.
Preheat the oven to 400 degrees.
Divide the dough in half and roll out on a well-floured board to
circles or squares 1/2 inch thick. Brush with the remaining olive
oil and press the topping of your choice into the top of each circle.
Bake on a baking sheet until golden brown, about 20 minutes. Serve
warm or at room temperature, cut into wedges, squares, or triangles.
NOTE: Slashes may be made in a decorative or random pattern in the
breads before baking.
TOPPINGS:Thinly sliced rounds of yellow onionPaper-thin
crosswise slices of tomatoes and chunks of sun-dried
tomatoesOregano leaves and slivers of garlicCoarse salt and olive oilRosemary sprigs, coarse salt, and olive oilBlack olive
halves and coarse saltSage leaves, coarse salt, and olive oil
NYC Nutrilink: M0