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tephraI was in the mood for "bread baked with stuff on it" so I played around with a recipe and came up with this.
I use a bread machine to make the dough.
1 c warm water
2 Tbsp olive oil
1/2 tsp salt
2 tsp minced garlic
1 Tbsp rosemary (I used dried, but you could use fresh)
3 c flour
11/2 tsp dry active yeast
The resultant dough will be very soft and a bit sticky, so lightly flour your sheet pan and your hands before turning it out. I like to line my sheet pan with a piece of non-stick foil.
Give the dough a couple turns on the floured surface and pat it out into a rough 13x9" rectangle. Poke it with your fingertips to dimple the surface. At this point you can top it with whatever you like. I gave it a light coat of olive oil (spray, but you could brush it), some grated paremesan/romano/asiago blend, sliced black olives, and shredded colby.
Set in a warm spot to rise about 30 minutes, I heat my oven to about 80°F before I turned out the dough and then turned it off. By the time I was done slicing the olives it was just a bit warmer than the kitchen so I left the bread in the oven with the door ajar to rise.
Heat the oven to 400°F (remove the bread if you were rising it in there) and bake the bread for 20-25 minutes.
The result has a nice crisp crust and a fluffy interior. I may use this as a base for a bready pizza crust in the future.
11/16/11 - This makes excellent pizza crust. Just top it and bake it without letting it rise.
I use a bread machine to make the dough.
1 c warm water
2 Tbsp olive oil
1/2 tsp salt
2 tsp minced garlic
1 Tbsp rosemary (I used dried, but you could use fresh)
3 c flour
11/2 tsp dry active yeast
The resultant dough will be very soft and a bit sticky, so lightly flour your sheet pan and your hands before turning it out. I like to line my sheet pan with a piece of non-stick foil.
Give the dough a couple turns on the floured surface and pat it out into a rough 13x9" rectangle. Poke it with your fingertips to dimple the surface. At this point you can top it with whatever you like. I gave it a light coat of olive oil (spray, but you could brush it), some grated paremesan/romano/asiago blend, sliced black olives, and shredded colby.
Set in a warm spot to rise about 30 minutes, I heat my oven to about 80°F before I turned out the dough and then turned it off. By the time I was done slicing the olives it was just a bit warmer than the kitchen so I left the bread in the oven with the door ajar to rise.
Heat the oven to 400°F (remove the bread if you were rising it in there) and bake the bread for 20-25 minutes.
The result has a nice crisp crust and a fluffy interior. I may use this as a base for a bready pizza crust in the future.
11/16/11 - This makes excellent pizza crust. Just top it and bake it without letting it rise.
