The Dough:
1 cup warm water at 110°F
1 tablespoon granulated sugar
1 tablespoon active dry instant
yeast
3/4 teaspoon sea salt or table salt
1/4 cup extra virgin olive oil
2 1/4 cups all-purpose flour
Baking:
NS
INGREDIENTS
2 tablespoons extra virgin olive oil,
divided
2 cloves garlic, thinly sliced
(optional)
2 sprigs rosemary, divided or 2
teaspoons dried rosemary,
divided1/2 teaspoon sea salt or
table salt
Issue 2: October 2018
08 Once risen, punch the dough down and remove it from the bowl.
Press it down into the skillet lightly to get an even surface.
09 Make a pattern on the surface of the dough using a sharp knife or
razor ( I did random slits).
10 Pour on the other 1 tablespoon olive oil. Add the other sprig of
rosemary (or dried rosemary) and the sliced garlic. Cover and let
proof again for 20 minutes.
11
Preheat the oven to 400°F.
12 Once risen, bake the dough for 20-25 minutes until the top is
golden brown.
13 Check doneness by tapping on the bread surface; if it sounds
hollow, its done. After baking, remove the bread from the pan,
otherwise it won’t be crispy.
14 Cool it a bit on a cooling rack and add the rosemary blossoms. Slice
it up and serve it warm.
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