I'll order this if it is on the menu when I go Italian. I do make it occasionally at home. It is pretty easy.
No build pics. Didn't want flour and gunk on/in my camera.
2 and 3/4 cup flour. All purpose or bread flour is fine.
1.5 tsp active dry yeast
2 tbs sugar
.5 tsp garlic powder
1 tsp salt.
1 cup warm water 110-115 Degrees F
1/2 cup rough chopped Kalamata olives.
2 tbs olive oil.
Put all ingredients except the olives in a mixing bowl. Mix together. And let it sit 15 minutes for the yeast to do its thing.
After that fold in olives.
Then knead for 5 minutes. I used a bowl mixer on the knead setting.
Cover and let it set for 60 minutes in a oiled bowl in a warm area.
After a hour. Punch down. Then transfer to a parchment paper lined cooking sheet. And let it rest for another 60 minutes.
After 60 minutes preheat oven to 400 degrees with a empty cookie sheet with raised edges on the bottom rack. Put sheet with the dough on next rack above the empty
sheet. Pour 1/2 cup water in empty sheet. Close oven door. And let it cook for 30 minutes. When done it should be browned and have a crisp crust.
After it has cooled some. Slice off a piece and dip it in some olive oil dipping oil.
1 cups olive oil
1/2 tsp tablespoon dried basil
1/2 tablespoon dried parsley
2 tsp minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/ 2 tsp salt
1/4 tsp dry rosemary
1/4 tsp red pepper flakes
1 tsp lemon juice
Mix all together and dip away!
No build pics. Didn't want flour and gunk on/in my camera.
2 and 3/4 cup flour. All purpose or bread flour is fine.
1.5 tsp active dry yeast
2 tbs sugar
.5 tsp garlic powder
1 tsp salt.
1 cup warm water 110-115 Degrees F
1/2 cup rough chopped Kalamata olives.
2 tbs olive oil.
Put all ingredients except the olives in a mixing bowl. Mix together. And let it sit 15 minutes for the yeast to do its thing.
After that fold in olives.
Then knead for 5 minutes. I used a bowl mixer on the knead setting.
Cover and let it set for 60 minutes in a oiled bowl in a warm area.
After a hour. Punch down. Then transfer to a parchment paper lined cooking sheet. And let it rest for another 60 minutes.
After 60 minutes preheat oven to 400 degrees with a empty cookie sheet with raised edges on the bottom rack. Put sheet with the dough on next rack above the empty
sheet. Pour 1/2 cup water in empty sheet. Close oven door. And let it cook for 30 minutes. When done it should be browned and have a crisp crust.
After it has cooled some. Slice off a piece and dip it in some olive oil dipping oil.
1 cups olive oil
1/2 tsp tablespoon dried basil
1/2 tablespoon dried parsley
2 tsp minced garlic
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1/2 teaspoon ground black pepper
1/ 2 tsp salt
1/4 tsp dry rosemary
1/4 tsp red pepper flakes
1 tsp lemon juice
Mix all together and dip away!
