Ingredients
- 1 cup lukewarm water (90°F to 100°F)
- 2 1/4-ounce packages dry yeast or two 0.6-ounce packages fresh yeast, crumbled
- 2 1/2 cups (about) all purpose flour
- 4 tablespoons extra-virgin olive oil
- 1 tablespoon coarse sea salt
- NOTE: Drizzle with olive oil before baking.
- NOTE: You can knead with a little olive oil to keep from adding more flour and prevent dryness.
- Optional: Add herbs of your choice and/or a grated favorite cheese. I have used rosemary, oregano, basil, red pepper flakes, cracked black pepper, asiago, and parmesan in various combinations and it all worked out well.
Preparation
Step 1
Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together.
Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes.
Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil.
Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
Preheat oven to 400°F.
Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt.
Bake until golden, about 28 minutes.
Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.