Merenda fiorentina (florentine snack bread)

1 servings

Ingredients

Quantity	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
		The crust
1	tablespoon	Minced garlic
		Cornmeal for dusting
		Coarse salt
1	teaspoon	Minced fresh rosemary:option

Directions

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"