1 3/4 cups warm water (110˚)
1 1/2 Tbsp. dry yeast
1/4 cup olive oil
4 cups flour (2 cups all purpose and 2 cups bread flour)
3 tsp. salt
1/4-1/2 cup extra virgin olive oil
1 tsp. sea salt
1 Tbsp. chopped fresh rosemary

In large mixing bowl, sprinkle yeast over 1/2 cup of the warm water and let stand 5 minutes. Add oil and remaining 1 1/4 cups warm water.

In another bowl, whisk flour and salt together. Add half the flour mix to the yeast mix. Stir until sticky dough forms. Add remaining flour. Mix until ingredients come together in a ball (about 2-5 minutes). Scrape sides of bowl and knead dough until elastic (about 6 minutes). Add a bit of extra water or flour as needed until dough comes together in a ball and is soft, not sticky. Continue kneading 10-15minutes more.

Shape dough into ball and place in bowl coated with olive oil. Turn to coat all over. Cover bowl and let dough rise until double in size, about 1-1 1/2 hours. Punch down, fold into thirds, form into ball. Turn to coat with oil. Cover bowl and let dough rise until double again, about 45 minutes.

Turn dough onto lightly floured surface. Starting from middle of dough, push dough down and away with palm of hands. Work dough into size of cookie sheet or pizza pan. Lay dough out into shape of pan. Poke deep dents all over dough with fingers. Drizzle olive oil evenly over dough. Sprinkle sea salt and rosemary over dough. Cover loosely with plastic wrap and let rise until double, about 1 hour. Preheat oven to 400˚. Bake in center of oven 10-15 minutes.

Return to Shemirah’s Bread Recipes
Return to Shemirah’s Recipes

, , , , , , ,

No comments yet.

Leave a Reply

two × two =

This site uses Akismet to reduce spam. Learn how your comment data is processed.