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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 10 |
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This is a great side to a meal or can be used as an appetizer. It is yummy! I got it from a cooking light magazine a couple of years ago. Enjoy ! Ingredients:
dough |
1 tsp sugar |
1 pkg dry yeast (about 2 1/4 tsp |
1 cup warm water (111° – 110°) |
1/2 tsp fine sea salt |
2 1/3 cups plus 2 tbl all-purpose flour, divided (about 11 1/4 oz) |
cooking spray |
1 tbl olive oil |
2 garlic cloves, thinly sliced |
1 tbl chopped fresh herb of choice (thyme, rosemary, etc.) |
3/4 tsp course sea salt |
Directions:
1. Dissolve sugar and Yeast in 1 cup warm water in a large bowl
2. Let stand 5 minutes.
3. Stir in fine sea salt.
4. Lightly spoon flour into dry measuring cups & spoons, level w/ knife.
5. Add 2 cups plus 2 Tbls flour, stirring to form a soft dough.
6. Knead dough until smooth and elastic (about 8 min).
7. Add enough of remaining 1/3 cup flour (1 Tbl at a time, to prevent dough from sticking to hands.)
8. Place dough in a large bowl coated with cooking spray, turning to coat top.
9. Cover and let rise in a warm place, free from drafts, 45 min or until doubled in size.
10. Gently press two fingers into dough. If indentation remains, dough has risen enough.
11. Heat oil in a small skillet over med-low heat.
12. Add garlic; cook 5 min or until fragrant.
13. Remove garlic from oil w/ slotted spoon and discard, remove pan from heat.
14. Place dough on a baking sheet coated with cooking spray.
15. Pat into a 12 x 8 rectangle.
16. Brush barlic oil over dough.
17. Sprinkle with herb (thyme, rosemary, etc.)
18. Cover and let rise 25 minutes or until double in size.
19. Preheat oven to 425°.
20. make indentations in top of dough using the handle of a wooden spoon or your fingertips.
21. Sprinkle dough evenly with coarse sea salt.
22. Bake at 425° for 14 minuts or until lightly browned.
23. Remove from pan, cool on a wire rack.
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