From Rosalind Creasy
Organic Edible Landscaping Skills

Rosemary is used to flavor a traditional Italian flat bread, but other herbs, both fresh and dried, can be used, including sweet basil, tarragon, oregano, chives and thyme. If you like, top the oil-brushed bread with olives, garlic slices and/or pieces of oil-packed sun-dried tomatoes before it goes in the oven.

¼ cup lukewarm water
1 package (1 tablespoon) active dry yeast
1½ cups cool water
2½ tablespoons organic extra virgin olive oil
1½ teaspoons salt, plus salt for sprinkling on top
2½ tablespoons finely chopped fresh rosemary
4 to 4¼ cups organic unbleached all-purpose flour

Pour the lukewarm water into the bowl of a heavy-duty stationary mixer fitted with the paddle attachment. Sprinkle the yeast over the lukewarm water, stir until dissolved and let stand for approximately 5 minutes, or until creamy. Add the cool water, 1½ tablespoons of the olive oil, the 1½ teaspoons salt, rosemary and 3 cups of the flour and beat for approximately 2 minutes, or until the flour is absorbed. Replace the paddle with the dough hook. With the mixer set on low speed, knead in the remaining 1 to 1¼ cups flour, approximately ½ cup at a time, adding only as much of the flour as needed to form a workable dough. Knead for approximately 10 minutes, or until smooth and elastic. Gather the dough into a ball.

Alternatively, to make the dough by hand, dissolve the yeast in the lukewarm water in a large mixing bowl. Then, using a wooden spoon, beat in 3 cups of the flour, oil, salt and rosemary until the dough pulls away from the sides of the bowl. Turn out the dough onto a lightly floured board and knead for approximately 20 minutes, working in enough of the remaining 1 to 1¼ cups flour until dough is elastic and not sticky. Gather into a ball.

Place the dough in an oiled bowl and turn the dough to coat with oil on all sides. Cover the bowl with plastic wrap or a clean dish towel and set in a warm place to rise for approximately 1½ hours, or until doubled in bulk.

Punch down the dough and turn out onto a lightly floured board. Knead briefly, then divide in half. Oil two 9- or 10-inch pie pans. Using a floured rolling pin, roll out each dough half into a 9- or 10-inch round. Place the round in each prepared pan. Cover with clean towels and let rise for 30 minutes.

Using your fingertips, make a few indentations approximately ½ inch deep in the surface of each round. Cover the dough with lightly dampened kitchen towels and let rise for another 2 hours, or until doubled in bulk.

Thirty minutes before the dough has risen fully, preheat the oven to 400°F. Just before baking, brush the surface of the rounds with the remaining 1 tablespoon olive oil and sprinkle lightly with salt.

Place the breads in the oven. For a crispy crust, spray the tops with a water mister every 3 minutes during the first 10 minutes of baking. Bake for 25 to 30 minutes total, or until golden brown. Immediately invert the breads onto cooling racks.

Makes two 9- or 10-inch rounds
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See also Greg’s Making Sourdough Bread
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Rosalind Creasy is author of Rosalind Creasy’s Recipes From The Garden: 200 Exciting Recipes from the Author of the Complete Book of Edible Landscaping.
Image Credit: Kathryn Kleinman
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