Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups water -- 85-95 degrees
2 teaspoons active dry yeast
4 cups flour – bread if possible
3 teaspoons salt
3 teaspoons olive oil
2 tablespoons fresh rosemary -- chopped
1 teaspoon kosher salt
Oil a large covered plastic bowl with olive oil.
Measure and add warm water into a second large bowl. Sprinkle yeast over the
water and stir with a whisk until dissolved, about 2 minutes.
Stir in 2 cups of the flour and whisk briskly, about 2 minutes. With a strong
wooden spoon, stir in rest of flour and salt for about 2 minutes longer until
dough pulls away from the side of the bowl and flour is totally incorporated.
The dough will be fairly wet and tacky. If it seems too sticky, stir in an
additional 1/4 to 1/2 cup flour.
Place dough upside down in oil and revolve around bowl. Turn dough over and
cover bowl. Dough should be totally “oiled.” Place in refrigerator overnight.
The dough will rise slowly and acquire flavor from the slower yeast action.
For four servings, carefully pour 1/4 of the dough onto a greased baking sheet
which has been sprinkled with corn meal. Using your fingers, press dough to
sides of baking sheet until 1/8 to 1/4 inch thick. Brush with olive oil;
sprinkle with kosher salt and rosemary. Leave holes from fingers. Cover with
plastic wrap and light-weight towel and allow to rise in warm place for about 2
hours.
Bake on top rack at 400 degrees for 15-20 minutes until golden brown. Serve
immediately.
Use dough within one week; the longer kept, the stronger
the sour-dough taste.
Use your imagination
for other toppings: sliced peppers, cheese, capers, black olive slices,
etc.
Yield: "16 slices"
