|4.9028573 (3)||rate this recipe »|
Semolina gives this crusty-chewy bread its beautiful golden hue.
1 1/2 cups (12 ounces) lukewarm water
2 1/4 cups (10 1/2 ounces) King Arthur Unbleached All-Purpose Flour
1 1/2 cups (8 3/4 ounces) semolina
2 teaspoons instant yeast
1 1/4 teaspoons salt
1/4 cup (1 1/4 ounces) Baker's Special Dry Milk or nonfat dry milk
1 tablespoon plus 1 teaspoon Pizza Dough Flavor, optional
2 tablespoons (7/8 ounce) olive oil, plus more to drizzle over dough
sea salt, kosher salt, and/or pizza seasoning, to top dough
Combine all of the ingredients, and mix and knead them to form a smooth, slightly sticky dough. Allow the dough to rise, covered, for 1 1/2 hours, or until it's about doubled in bulk.
Coat the inside of a 9" x 13" baking dish heavily with olive oil. Turn the dough out onto a greased work surface and fold it over several times to gently deflate it. Pat it into the bottom of the pan, and set it aside to rise for an hour or so, covered, till it's puffy. Towards the end of the rising time, preheat your oven to 425°F.
Brush the dough with olive oil and sprinkle with salt and herbs, if desired. Gently but firmly dimple it, pressing your fingers almost to the bottom of the pan.
Bake the bread for 30 to 35 minutes, until it's a deep golden brown. Remove from the oven, and transfer from the pan to a rack to keep the bottom crisp. Cut in squares to serve. Yield: 1 loaf.
To serve with fondue: Bake squares in a preheated 350°F oven till warm and slightly crisp, about 10 minutes.