2 3/4 cups lukewarm water
1 1/2 tablespoon granulated yeast
1 tablespoon sea salt
2 tablespoons sugar
1/4 cup extra virgin olive oil
6 1/2 cups unbleached all-purpose flour
sea salt
finely chopped fresh rosemary
- Mix the yeast, salt, sugar, and olive oil with the water in a 5-quart bowl, or a lidded (not airtight) food container.
- Mix in the flour using a large wooden spoon or sturdy large whisk until all flour is incorporated.
- Cover (not airtight), and allow to rest at room temperature until dough rises and begins to collapse (or flatten on top), approximately 1 1/2 to 2 hours.
- The dough can be used immediately after the initial rise, though it is easier to handle when cold. Refrigerate in a lidded (not airtight) container and use over the next 4-5 days.
- Prepare 9x13 inch pan by greasing well with about 1 tablespoon of extra virgin olive oil. Preheat oven to 450˚F.
- Pull about a 1/4 of the dough and pat into the oiled 9x13 pan. Allow to rise until doubled in size, then press all over with your finger to dimple.
- Brush dough with olive oil and sprinkle with fresh rosemary and sea salt. Bake at 450˚F for approximately 15-20 minutes or until golden.
- Removed from oven and allow to cool on a cooling rack. Slice into squares or strips.
**Optional: Serve with extra virgin olive oil for dipping.
Alison’s Revisions: We like this sprinkled with sea salt, Peppercorn season mix (that I gave you with your bread buckets) and Parmesan.
*pizza cutter works great to cut into strips
**best when eaten fresh
Recipe: Alison
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