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Oven 425 F |
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1 cup of warm water 2 pkgs dry yeast 1 tsp sugar 1 tsp salt 3 Tbsp Provence Herbs or Italian Mixed Herbs 2 Tbsp olive oil 2 ½ cups flour |
Warm the mixing bowl by filling the bowl with hot water, pour it out and dry. Add the cup of warm water. Dissolve the yeast into the water with a fork. Add all ingredients. Mix with the mixer on low speed for a few minutes. Cover with a warm damp towel and let it stand for 15-30 minutes.
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½ cup flour ¼ cup course cornmeal 1 Tbsp olive oil |
Spread ½ cup of flour on the countertop in a 12” circle. Turn out the dough onto the flour. Gently knead about 50 times, push with your palms from the center to the outer edge, pick up the outer edge and fold in to the center. Knead until the dough is no longer sticky. Sprinkle a little more flour on the counter. Use a rolling pin to roll out a thin circle about ¼” thickness. Make a circle for one large pizza pan. If you don’t have a pizza pan, divide the dough for two smaller circles on a cookie sheet.
Sprinkle corn meal on the baking pan. Lift the dough and place it on the pan. Brush lightly with olive oil.
Bake on the center rack of the oven for 12-15 minutes until the bread is golden brown.
Remove from the oven and slide onto a cutting board. Cut into 2 “ strips and across into diagonal shaped pieces.
For a wonderful appetizer, serve this fresh bread with Bruschetta Salsa or Olive Tapenade. |
This is a basic pizza crust recipe, with the addition of herbs to jazz it up for appetizers.
