Yield: 1 servings
|5 cups||Bread flour|
|1 tablespoon||Freeze dried yeast|
|2 cups||Warm water|
|½ teaspoon||Black pepper|
|2 tablespoons||Fresh rosemary|
|2 tablespoons||Fresh parsley|
|2 tablespoons||Fresh basil|
|2 tablespoons||Fresh chives|
|¾ cup||Olive oil|
|6 \N||Cloves garlic; smashed|
|1 teaspoon||Dried chilli flakes|
Heat the olive oil with the garlic cloves and the chilli flakes until almost smoking. Allow to cool.
In a small bowl, mix all the herbs.
In a large mixing bowl, add the flour, salt, pepper, yeast, warm water and 3 tablespoons of the flavoured oil. Add half the herb mixture. Mix well until the dough forms a shaggy mass then turn out onto a floured bench and begin to knead. Knead vigorously for 10 minutes until the dough is smooth and elastic.
Place the dough in an oiled bowl and allow to rise for at least one hour, until doubled in size.
Turn the dough out and divide into two pieces. Oil two baking sheets. Press each piece of dough onto separate trays and dimple vigorously. Brush with some remaining olive oil and sprinkle with herbs.
Allow the dough to rise again, about 30 minutes then bake at 220c. Cut into squares or fingers and serve with remaining olive oil for dipping if desired.
Converted by MC_Buster.
Per serving: 3945 Calories (kcal); 174g Total Fat; (39% calories from fat); 84g Protein; 505g Carbohydrate; 0mg Cholesterol; 4300mg Sodium Food Exchanges: 33½ Grain(Starch); 0 Lean Meat; 1 ½ Vegetable; 0 Fruit; 32 ½ Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.