I considered making focaccia, but I'd already made the dough for Light Whole Wheat Bread from Artisan Bread in Five Minutes a Day. Oops. I went through with the remainder of the instructions anyway, and the result turned out pretty well, though with a harder crust than I expected, so I'm not comfortable calling it focaccia. Taking 1lb of your typical bread dough, preheat the oven to 425F. Grease the bottom of a baking sheet with olive oil. Make a round dough, then roll it out to about 3/4in thickness. Sprinkle a pinch of salt and 1 Tbsp dried rosemary on top. You can also add some lightly sauteed onions, or in my case, sliced olives (I love olives). Drizzle the top with some olive oil. Pop into oven and pour 1 cup hot water into a broiler tray, then quickly close the oven to seal in the steam. Bake for 25min, adjusting for thickness of dough.
Monday, April 12, 2010
Rosemary Flatbread
I considered making focaccia, but I'd already made the dough for Light Whole Wheat Bread from Artisan Bread in Five Minutes a Day. Oops. I went through with the remainder of the instructions anyway, and the result turned out pretty well, though with a harder crust than I expected, so I'm not comfortable calling it focaccia. Taking 1lb of your typical bread dough, preheat the oven to 425F. Grease the bottom of a baking sheet with olive oil. Make a round dough, then roll it out to about 3/4in thickness. Sprinkle a pinch of salt and 1 Tbsp dried rosemary on top. You can also add some lightly sauteed onions, or in my case, sliced olives (I love olives). Drizzle the top with some olive oil. Pop into oven and pour 1 cup hot water into a broiler tray, then quickly close the oven to seal in the steam. Bake for 25min, adjusting for thickness of dough.
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