Here's the recipe as published on the smittenkitchen blog (which the blog author adapted from Jim Lahey's Pizza Bianca recipe, which was published on marthastewart.com), with just a few extra suggestions and modifications.
Salted Rosemary Flatbread, a.k.a. Jim Lahey's Pizza Bianca
3 cups all purpose flour
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
Fresh Rosemary
1. Combine flour, 1/2 tsp salt, sugar, and yeast in a bowl and mix*. Slowly add about 1 cup cold water. Mix until a smooth dough-ball is formed.
[In the published recipe, she says to do all of this in a bowl using an electric mixer. I prefer to perform the mixing by hand.Therefore, I have found that a slightly stickier dough is better than a more rubbery one, and so it might be necessary to add slightly more water.]
2. Form a ball from the dough place on a floured surface and knead for ~10 minutes until smooth.
3. Place dough in an oiled bowl and allow it to rest 2 to 4 hours until it has doubled in size. Split the dough into halves and form each into a log. Place each on a floured surface and allow to rest until each doubles in size, again at least 1 hour.
(Note: Each time I have made this, I've skipped the second rise and it's worked out just fine!)
4. Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. (you can also roll out the dough). Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
5. Place a baking stone/pizza stone in the oven. Set oven to HOT (500 or so degrees). Slide pizza onto baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.
*Note: Sometimes I add the rosemary to the mix at this point, along with the salt, sugar and flour, rather than sprinkling it on top at the end.
1 teaspoon salt
3/4 teaspoon sugar
1 teaspoon instant dry yeast
3 tablespoons extra-virgin olive oil
Fresh Rosemary
1. Combine flour, 1/2 tsp salt, sugar, and yeast in a bowl and mix*. Slowly add about 1 cup cold water. Mix until a smooth dough-ball is formed.
[In the published recipe, she says to do all of this in a bowl using an electric mixer. I prefer to perform the mixing by hand.Therefore, I have found that a slightly stickier dough is better than a more rubbery one, and so it might be necessary to add slightly more water.]
2. Form a ball from the dough place on a floured surface and knead for ~10 minutes until smooth.
3. Place dough in an oiled bowl and allow it to rest 2 to 4 hours until it has doubled in size. Split the dough into halves and form each into a log. Place each on a floured surface and allow to rest until each doubles in size, again at least 1 hour.
(Note: Each time I have made this, I've skipped the second rise and it's worked out just fine!)
4. Put dough on a lightly floured baker's peel. Dimple dough by pressing it down with your fingertips. Work the dough outward toward the edges of the peel until you reach your desired size and thickness, about 1/4 inch. (you can also roll out the dough). Drizzle with remaining olive oil, rosemary and sprinkle with remaining salt.
5. Place a baking stone/pizza stone in the oven. Set oven to HOT (500 or so degrees). Slide pizza onto baking stone with the baker's peel. Bake until the bubbles range from golden to deep brown in color, 10 to 12 minutes.
*Note: Sometimes I add the rosemary to the mix at this point, along with the salt, sugar and flour, rather than sprinkling it on top at the end.
mmmmmmm.... sounds delish! can't wait to read your hummus recipe!
ReplyDeleteCan't wait to post it either. Actually i might have to leave that one to ghassan...it's his family recipe after all!!
ReplyDelete