Merenda fiorentina (florentine snack bread)

Yield: 1 servings

Measure Ingredient
1 pack Dry active yeast
1 teaspoon Salt
3 cups Unbleached flour
1 cup Warm water (105F)
3 tablespoons Olive oil + oil for brushing
\N \N The crust
1 tablespoon Minced garlic
\N \N Cornmeal for dusting
\N \N Coarse salt
1 teaspoon Minced fresh rosemary:option

combine yeast, salt and flour in large bowl. combine water and oil in a small bowl add liquid to dry ingredients and mix till they form a rough mass. Knead mixture in a bowl with your hands till it holds together then turn out onto a lightly flour surface and knead in garlic. Continue till dough is smooth and elastic about 8 minutes form ball and let rest on a lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking sheet sprinkled with cornmeal. Use finger tips to make indentations in the dough at 2 inch intervals sprinkle dough lightly with coarse salt and drizzle olive oil over the top. Sprinkle with rosemary if used bake till golden bnrown about 25 minutes remove from oven and brush with a little more oil cool slightly serve warm. to serve cut into thin slices and pack along with a picnic lunch with roast chicken roasted red peppers and red wine. recipe from the cole Group's California Culinary Academy Series cookbook "Italian cooking at the academy"

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