Thursday, February 12, 2015


makes ten servings

1¾ cups warm water 

2¼ teaspoons yeast
1 tablespoon sugar
5 cups flour (and some more for kneading)
1 tablespoon salt
½ cup olive oil

For the garlic herb oil:
½ cup olive oil
2 rosemary sprigs, separated
5 cloves garlic, minced
½ cup parsley, finely chopped

Toppings (or choose your own):
20 kalamata olives, halved
4 bacon slices, chopped
Zest of one lemon

In small bowl, mix yeast, sugar and warm water. Set in warm place 15-20 minutes, until yeast is bubbly. In mixer, with dough hook, add flour, salt, 1/2 cup oil & yeast. Mix low till combined. Then knead on medium 5-6 minutes. Hand-knead on floured board 1 minute. Return dough to lightly oiled mixer bowl. Cover with plastic wrap & set in warm spot 1-1.5 hours until doubled in size. On oiled jellyroll pan, stretch dough, flip, stretch to fit, press finger indents throughout. Rub herb oil on. Add toppings. Set in warm spot 1 hour. Sprinkle with salt and pepper. Place in oven preheated to 425ºF 20-30 minutes, turning pan halfway through baking time. Cool slightly in pan before cutting. Enjoy.

bacon recipe source: heartsinfood (member), Kitchenbowl (@kitchen_bowl)

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