This bread is based on a recipe from one of the old Pillsbury monthly cookbook magazines. It is fast and easy to make and great to serve with pasta or anything Italian. Be sure to serve it with olive oil and balsamic vinegar for dipping like the Italians do. I have small individual dishes so everyone can have their own but in restaurants they often pour the oil and vinegar into a plate for everyone to share.
3 - 3 1/2 cups flour
1 tsp. sugar
1 tsp. salt
1 Tbsp. instant yeast
1 cup warm water
2 Tbsp. olive oil
3-4 Tbsp. olive oil
Your choice of toppings:
1 tsp.. dried rosemary or basil
very thinly sliced red onion or red pepper
1 tsp. coarse salt
Grease a cookie sheet or heavy pizza pan and sprinkle with a bit of cornmeal.
Mix 1 cup flour, sugar, salt and yeast in mixer bowl. Heat water and oil until very warm. Add liquid and beaten egg to flour in bowl. Blend at low speed until moistened, then for 2 minutes at medium speed.
Gradually add 2 cups flour and mix with dough hook or knead by hand until dough pulls away from bowl- about 5 minutes. You can knead in a little more flour until dough is smooth and elastic.
Cover dough with a large bowl and let rest for 5 minutes
Roll out or shape dough into a 12 inch circle and place on baking pan.
Cover loosely with greased plastic wrap and cloth towel and let rise in a warm place unti light and doubled in size, about 30 minutes.
Heat oven to 400 degreesF. Uncover dough. With handle of wooden spoon,poke holes in dough at 1 inch intervals. Drizzle with 3-4 Tbsp. olive oil and sprinkle with desired toppings. (choose 3 or 4 from the list)
Bake at 400 for 17-22 minutes or until golden brown.
Immediately remove from baking pan and cool on wire rack.
Cool and cut into wedges or into the traditional slices.