Post by JJ Judkins on Sept 28, 2011 14:46:41 GMT -6
ITALIAN FLAT BREAD WITH ROSEMARY
ROSEMARY LEAVES ADD THEIR UNMISTAKABLE FLAVOUR TO THE TUSCAN VERSION OF AN
ITALIAN FIAT BREAD. IT CAN BE ROLLED TO VARYING THICKNESSES TO GIVE EITHER A
CRISP OR SOFT FINISH.
MAKES ONE LARGE LOAF
60ml/4 tbsp extra virgin olive oil, plus extra for greasing 350g/12oz/3 cups
unbleached white bread flour, plus extra for dusting
2.5ml/1/2 tsp salt
15g/1/2 oz fresh yeast
200ml17fl oz/scant 1 cup
lukewarm water
For the topping
30ml/2 tbsp extra virgin olive oil 30ml/2 tbsp fresh rosemary leaves coarse
salt, for sprinkling
1 Lightly oil a baking sheet. Sift the flour and salt into a bowl and make a
well in the centre. Cream the yeast with half the water. Add to the well
with the remaining water and oil and mix to a soft dough. Turn out on to a
lightly floured surface and knead for 10 minutes, until smooth and elastic.
2 Place the dough in a lightly oiled bowl, cover with a layer of lightly
oiled clear film and leave to rise In a warm place for about 1 hour, or
until it has doubled in bulk.
3 Knock back (punch down) the dough, turn out on to a lightly floured
surface and knead gently. Roll to a 30 x 20cm/12 x 81n rectangle and place
on the prepared baking sheet. Brush with some of the olive oil for the
topping and cover with lightly oiled clear film.
4 Leave the dough to rise once again in a warm place for about 20 minutes.
Brush with the remaining olive oil, prick allover with a fork and sprinkle
with fresh rosemary leaves and coarse salt. Leave to rise again in a warm
place for a further 15 minutes.
5 Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Bake the loaf for 30
minutes, or until light golden. Transfer to a wire rack to cool slightly.
Serve while still warm.
The Best Ever Easy-To-Use Herb Cookbook
ROSEMARY LEAVES ADD THEIR UNMISTAKABLE FLAVOUR TO THE TUSCAN VERSION OF AN
ITALIAN FIAT BREAD. IT CAN BE ROLLED TO VARYING THICKNESSES TO GIVE EITHER A
CRISP OR SOFT FINISH.
MAKES ONE LARGE LOAF
60ml/4 tbsp extra virgin olive oil, plus extra for greasing 350g/12oz/3 cups
unbleached white bread flour, plus extra for dusting
2.5ml/1/2 tsp salt
15g/1/2 oz fresh yeast
200ml17fl oz/scant 1 cup
lukewarm water
For the topping
30ml/2 tbsp extra virgin olive oil 30ml/2 tbsp fresh rosemary leaves coarse
salt, for sprinkling
1 Lightly oil a baking sheet. Sift the flour and salt into a bowl and make a
well in the centre. Cream the yeast with half the water. Add to the well
with the remaining water and oil and mix to a soft dough. Turn out on to a
lightly floured surface and knead for 10 minutes, until smooth and elastic.
2 Place the dough in a lightly oiled bowl, cover with a layer of lightly
oiled clear film and leave to rise In a warm place for about 1 hour, or
until it has doubled in bulk.
3 Knock back (punch down) the dough, turn out on to a lightly floured
surface and knead gently. Roll to a 30 x 20cm/12 x 81n rectangle and place
on the prepared baking sheet. Brush with some of the olive oil for the
topping and cover with lightly oiled clear film.
4 Leave the dough to rise once again in a warm place for about 20 minutes.
Brush with the remaining olive oil, prick allover with a fork and sprinkle
with fresh rosemary leaves and coarse salt. Leave to rise again in a warm
place for a further 15 minutes.
5 Meanwhile, preheat the oven to 200°C/400°F/Gas 6. Bake the loaf for 30
minutes, or until light golden. Transfer to a wire rack to cool slightly.
Serve while still warm.
The Best Ever Easy-To-Use Herb Cookbook