2 cups warm water
1 Tbsp. active dry yeast
3 cups bread flour
1 cup all purpose flour
1 Tbsp. sea salt
salt and pepper to taste OR Herbes de Provence
In a measuring cup, add yeast to warm water.
In a large mixing bowl, mix flour and salt. Add yeast mixture. Stir with a wooden spoon
until dough pulls away from the sides of the bowl.
Cover dough and let rise for 1 to 1 ½ hours
Pour dough onto Silpat
Spread out with oiled hands and dimple using your knuckles.
Brush with olive oil and add chopped rosemary, salt, pepper etc.
Bake at 350 for about 20 minutes or until golden brown.
This may also be made on a well-oiled baking pan for crispier bread.
These can also be made in individual pans as well.
The ones pictured I made in a "twinkie" pan.
Shared with: Stone gable, comfy in the kitchen