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1 pk Easy blend yeast
12 oz Strong unbleached white
-bread flour
4 -(up to)
5 ts Crushed sea salt
8 -(up to)
12 Bottled sun dried tomatoes
Good handfull pitted black
-olives
2 Sprigs fresh rosemary
6 -(up to)
8 oz Water
5 -(up to)
6 tb Extra virgin olive oil
From: trev@wg.icl.co.uk (Trevor Hall)
Date: Fri, 25 Feb 94 07:54:04 GMT
FLAT BREAD WITH OLIVES, ROSEMARY AND SUN DRIED TOMATOES
Lightly oil a large pizza or baking sheet. Put flour into a large bowl,
stir in the yeast and 2 tsp of the crushed salt. Slice tomatoes into small
pieces and roughly chop the olives. Pull the leaves from the roesemary and
chop finely.
Add tomatoes, one third of the olives and all but 1 tsp of the rosemary to
the flour. Stir with a wooden spoon then pour in the water and 3 tblsp of
the olive oil. Mix, adding enough liquid to form a soft sticky dough. Knead
lightly on a floured surface for 10 minutes until smooth. Form dough into a
ball and press out with your hands into a rough circle about 10 inches in
diameter.
Place on baking sheet and prick the surface of the dough all over with a
fork. Put into a large plastic bag and tuck the opening under the tray,
trapping in plenty of air above the surface of the dough. Rise at room
temperature for 1-2 hours.
Gently press the remaining olive into the surface of the dough. Trickle on
the remaining oil, gently rubbing it over the entire surface. Sprinkle on
the remaining rosemary and salt.
Heat oven to 425F/220C gas 7. Bake in centre of oven for about 20 minutes.
Best served warm.
REC.FOOD.RECIPES ARCHIVES
From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings
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