- 1 tablespoon [7 g] active dry yeast [traditional type]
- 1/2 cup [125 mL] warm water
- 3/4 cup [190 mL] biga [starter dough]
- 1 cup [250 mL] cold water
- Approximately 4 cups [1 L] unbleached bread flour
- 1 teaspoon [5 mL] salt
- 2 tablespoons [30 mL] extra -virgin olive oil
- 1 teaspoon [5 mL] sea salt
- Sage, rosemary or basil [optional]
- Chopped sun-dried tomatoes [optional]
- Black olives [optional]
- Bits of Gorgonzola cheese [optional]
- Chopped nuts or walnuts [optional]
- Extra-virgin olive oil
Herb-Flavored Bread Dough
- 1 to 2 tablespoons [15 to 30 mL] freshly chopped herbs such as basil, rosemary or thyme
- 1/4 cup [60 mL] chopped oven-dried tomatoes
- Pancetta slices
|
- Into a glass measure, sprinkle yeast over warm water; let stand for 10 minutes, until foamy.
- Stir well.
- Meanwhile, mix together biga [starter dough] and cold water, until combined.
- Into a large bowl, combine 3 cups [750 mL] unbleached bread flour and salt.
- Add dissolved yeast, biga mixture and 2 tablespoons [30 mL] extra-virgin olive oil.
- If desired, add ingredients for herb-flavored bread dough.
- Stir, using a wooden spoon, until dough gets away from the sides of the bowl.
- Turn out onto a well-floured board and knead, adding more flour if necessary to prevent dough from sticking, until smooth and elastic, about 5 to 9 minutes.
- Oil a large bowl and transfer dough into bowl; turn to grease top.
- Cover with plastic wrap, then with a kitchen towel.
- Let rise into a warm environment until double in bulk, 1 1/2 to 2 hours.
- Punch dough down; fold edges towards center and shape into a smooth ball.
- Cover and let rise once more until double in bulk, for 45 to 60 minutes.
- Punch dough down, arrange onto a lightly floured board and knead for 1 minute.
- Leave to rest for 5 minutes.
- Generously grease an 11 x 7-inch [28 x 18-cm] baking sheet with extra-virgin olive oil.
- Gently stretch, or roll dough using a rolling pin, to fit the size of the pan.
- Cover and let rise into a warm environment until double in bulk [approximately 45 minutes].
- Brush dough generously with extra-virgin olive oil.
- Using your fingertips, press dimples all over surface.
- Sprinkle dough with sea salt, sage or rosemary or basil, chopped sun-dried tomatoes, black olives, Gorgonzola cheese bits and/or chopped nuts or walnuts, to taste.
- Arrange a pan filled with hot water onto the bottom rack of the oven.
- Bake dough onto the middle rack for 30 minutes, until light and golden brown.
- Let cool slightly, cut into squares and serve.
|
