This bread is very addicting! It's amazing with any Italian dish or just for dipping!
I made this as one of my assessments with the Pastry & Culinary school I'm taking. Wonderful bread, this is one of the Culinary Schools recipes
water @ 98 degrees (not tap water, no chlorine)
active dry yeast
all purpose flour
1 TEASPOON KOSHER SALT FOR THE TOP OF YOUR DOUGH
rosemary for topping
How To Make
preheat oven at 430
heat water to 98 degrees
sift flour and weigh 13 oz
In a mixing bowl add your Sifted flour and yeast, blend.
Add your salt then !/2 of the oil and warm water.
Knead to form a smooth dough.
Cover with plastic wrap and place in a warm spot to proof until doubled in size.
Punch the dough down to remove any air bubbles.
Knead a little more then form a oblong disk
Roll into a tube then flatten out again.
Place on a cookie sheet coated with a little olive oil. Press your fingers on top (indent)
Sprinkle with the left over Olive oil smearing it all around on top.
Add your coarse salt (I use Kosher)
Allow to proof again.
Bake in the oven at 430 degrees for about 15 minutes or until cooked through.
Sprinkle with fresh Rosemary.
This is great bread!!!! You will love me for this one.
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