This Pizza-like bread is characterized by its soft, dimpled surface, sometimes dredged with onions, herbs, or olives. It tastes delicious served warm with veggies and chicken parm.
Ingredients
3 cups white whole wheat flour
1/2 tsp salt
1/2 tsp sugar
1 tbsp rapid-rise yeast
4 tbsp extra virgin olive oil
2 cups warm water
To Finish
2 red onions thinly sliced (note: in the picture we used yellow onion it is much better with red onions
3 tbsp olive oil
1 tbsp salt
4 cloves garlic
Makes Two 10 inch breads
Directions
1. Sift the flour, salt, and sugar into a large bowl. Stir in the yeast, oil and water and mix to a dough using hands. (add extra water if dough is dry.)
2. Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
3. Put the dough in a clean, lightly oiled bowl and cover with a paper towel. Let rise in a warm place until doubled in bulk.
4. Oil baking stone or baking sheet.
5. Preheat oven to 400F.
6. Halve the dough and roll out each piece to a 10 inch circle. Place on baking stone. Cover with a damp paper towel and let rise for 30 minutes.
7. Make deep holes, about 1 inch apart, in the dough with finger. Cover and let rest for another 30 minutes.
8. Sprinkle the onions and garlic on top and drizzle with the oil. Sprinkle with the salt, then a little cold water, to prevent a crust from forming.
9. Bake for about 25 minutes, sprinkling with water again during cooking. Cool on a wire rack.
Ingredients 3 cups white whole wheat flour
1/2 tsp salt
1/2 tsp sugar
1 tbsp rapid-rise yeast
4 tbsp extra virgin olive oil
2 cups warm water
To Finish
2 red onions thinly sliced (note: in the picture we used yellow onion it is much better with red onions
3 tbsp olive oil
1 tbsp salt
4 cloves garlic
Makes Two 10 inch breads
Directions
1. Sift the flour, salt, and sugar into a large bowl. Stir in the yeast, oil and water and mix to a dough using hands. (add extra water if dough is dry.)
2. Turn out onto a lightly floured surface and knead for about 10 minutes, until smooth and elastic.
3. Put the dough in a clean, lightly oiled bowl and cover with a paper towel. Let rise in a warm place until doubled in bulk.
4. Oil baking stone or baking sheet.
5. Preheat oven to 400F.
6. Halve the dough and roll out each piece to a 10 inch circle. Place on baking stone. Cover with a damp paper towel and let rise for 30 minutes.
7. Make deep holes, about 1 inch apart, in the dough with finger. Cover and let rest for another 30 minutes.
8. Sprinkle the onions and garlic on top and drizzle with the oil. Sprinkle with the salt, then a little cold water, to prevent a crust from forming.
9. Bake for about 25 minutes, sprinkling with water again during cooking. Cool on a wire rack.
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