the only think i changed was to mash the salt and rosemary together, and i think next time i would mix the rosemary into the bread.. but aside from that, it is a very tasty recipe.
a lot of people said they needed to add more water, but i didn't and it worked out well for me.
1 (1/4 ounce) package active dry yeast
- 3/4 cup warm water
- 3 cups unbleached all-purpose flour
- 1 teaspoon salt
- 6 tablespoons olive oil
- 2 tablespoons chopped fresh rosemary
- coarse salt
Directions
1
Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.2
In a large bowl, combine the flour, Ts. of salt, yeast mixture and remaining water.3
Mix thoroughly with a wooden spoon and then your hands.4
Transfer to a floured work surface and knead by hand for a few minutes or until smooth.5
Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.6
Punch down and place on an oiled baking sheet, forming into an oval or circle.7
Dimple the top surface with your finger tips, and then drizzle with the oil and sprinkle with coarse salt and rosemary.8
Preheat the oven to 425 degrees F. Bake about 20 minutes or until golden.
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