Friday, March 26, 2010
This recipe is adapted from Williams-Sonoma Breads. It tastes best hot from the oven; I like to split it in half for sandwiches.
2 1/4 t. quick-rise yeast
1 1/4 c. lukewarm water
2 T. extra-virgin olive oil, plus a bit of extra
2 t. regular salt (I use sea salt)
3-3 1/2 c. unbleached bread flour (occasionally I'll substitute a cup of WW)
coarse salt for top of loaf
crumbled dried rosemary
**1 egg white
Dissolve the yeast into the water, stir in 2 T. oil and 2 t. regular salt. Gradually stir in 3 c of flour to make a soft dough that holds its shape. Knead by hand or with the dough hook of a mixer, adding flour as necessary. Knead until smooth and elastic (10 minutes by hand or about 6 with the dough hook).
Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes.
Grease a heavy rimmed baking sheet (I use my jelly roll pans) with olive oil. Knead dough a few times on lightly floured surface, form into a ball and let rest on baking sheet for five minutes. Stretch or roll out the dough until it covers the bottom of the pan. Cover with a towel and let rise until puffy, about 30 minutes. Preheat the oven to 400 F.
Uncover the dough. Using your fingertips, make a pattern of dimples at 2-inch intervals over the entire surface. Brush with olive oil and lightly sprinkle with coarse salt. OR, if you're adding rosemary and you'd like it to stick, brush the surface with egg white, then add rosemary and coarse salt.
Bake until golden brown, 15-20 minutes. Best when served warm!