Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Breads and muffins | Breads and muffins
Special diet :
50 mL (1/4 cup) warm water (43° to 46°C/ 110° to 115°F)
1 packet (7 g/1/4 oz) active dry yeast
375 mL (1-1/2 cups) unsifted all-purpose white flour
50 mL (1/4 cup) water at room temperature
45 mL (3 tbsp) olive oil
In a large bowl, combine warm water, yeast, and 50 mL (1/4 cup) of the flour to make a sponge. Let rise, covered, for 30 minutes. Stir sponge down; add water, remaining 300 mL (1-1/4 cups) flour, oil, and salt. Knead for 10 minutes (or use the dough hook of an electric mixer and knead for 5 min). Roll and push the dough into a rectangular or round shape about 2 to 2.5 cm (3/4 to 1 inch) thick. Make shallow indentations in the rolled dough with your fingertips.
Then brush the dough with plain or garlic-infused olive oil and sprinkle it with coarse salt and dried herbs such as rosemary or basil. Bake in a preheated 230°C (450°F) oven until golden — about 20 to 25 minutes. It should come out slightly moist and chewy.
Serve plain as a splendid accompaniment for salad. Or split the hot or cooled bread and tuck in sliced tomatoes, cheese, Italian ham, basil or other favourite fillings.
Imported on 2011-01-20 16:41:26 — Original ID:323