This bread is sometimes referred to as flat-bread.
The dough is versatile and makes wonderful breadsticks as well as loaves.
Serve with a bit of olive oil and shredded Parmesan for digging.
NOTE: Organic ingredients are recommended...
INGREDIENTS:
2 1/2 to 3 c. all-purpose or bread flour*
2 tbsp chopped fresh or 1 tbsp dried rosemary leaves, crumbled
1 tbsp brown sugar
1 tsp salt
1 package regular or quick active dry yeast (2 1/4 tsp)
3 tbsp extra virgin olive (or vegetable oil)
1 cup very warm water (100 to 110¢XF.)
2 tbsp extra virgin olive oil (or vegetable oil)
4 cloves garlic, minced (or 2 tbsp garlic powder)
1/4 c. grated parmesan cheese (reduced fat if desired)
1/3 c. shredded mozzarella cheese (reduced fat if desired)
METHODS:
Mix 1 c. of the flour, the rosemary, sugar, salt and yeast in large bowl.
Add 3 tbsp oil and the warm water.
Beat with a fork or electric mixer on medium speed 3 minutes, scraping bowl
frequently.
Stir in enough remaining flour until dough is soft and leaves sides of bowl.
Place dough on lightly floured surface.
Knead 5 to 8 minutes or until dough is smooth and springy.
Place dough in large bowl greased with oil, turning dough to grease all sides.
Cover bowl loosely with plastic wrap and let rise in warm place
about 30 minutes or until almost double.
Dough is ready if indentation remain when touched.
Grease 2 cookie sheets or 12" pizza pans with small amount of oil.
Gently push fist into dough to deflate.
Divide dough in half.
Shape each half into a flattened 10" round on cookie sheet.
Cover loosely with plastic wrap lightly oil and let rise in warm place
about 30 minutes or until double.
Heat oven to 400F.
Plain method:
Gently make depression about 2" apart in dough with fingers.
Cheesy method:
Carefully brush with 2 tbsp oil; sprinkle with garlic and
parmesan & mozzarella cheese.
Bake 15 to 20 minutes or until golden brown.
Serve warm or cool.
Breadsticks:
Make dough as directed above, except omit 2 tbsp oil.
After kneading, cover loosely with plastic warp and let rest 30 minutes.
Grease 2 cookie sheets with oil; sprinkle with cornmeal if desired.
Divide dough into 12 equal pieces.
(To divide, cut dough in half, then continue cutting pieces in half
until there are 12 pieces.)
Roll and shape each piece into 12" rope, sprinkling with flour if dough is too
sticky.
Place 1/2" apart on cookie sheets.
Sprinkle with grated Parmesan cheese or coarse salt if desired.
Cover loosely with plastic wrap and let rise in warm place about 20 minutes
or until almost double.
Heat oven 425F.
Bake 10-12 minutes or until golden brown.
note:
* do not use self-rising flour,
but you can substitute half all purpose and half whole wheat flour if desired.
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