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This soft, flavorful bread is wonderful dipped into flavored olive oil; try our garlic oil.
1 1/2 cups lukewarm water
4 cups King Arthur Unbleached All-Purpose Flour
2 tablespoons olive oil
2 teaspoons Tuscan-flavor Sarah's Sea Salt
2 teaspoons instant yeast
1/2 teaspoon salt
1/4 cup sun-dried tomato flakes
1 tablespoon olive oil
1 teaspoon Tuscan-flavor Sarah's Sea Salt
Combine all of the dough ingredients, and mix and kneadby hand, mixer, or bread machinetill it's smooth, soft, and slightly sticky, adding additional water or all-purpose flour as needed. Place the kneaded dough in a greased bowl, cover, and let it rise at room temperature for about 1 hour, or until it's puffy (though not necessarily doubled in bulk).
Turn the dough out onto a lightly floured or greased work surface. Knead it gently a few times to deflate it, then place it on a lightly greased baking sheet. Pat and stretch the dough into a 10 x 12-inch oval. If it fights back, allow it to rest for 30 minutes or so, covered, then pat it out to the full size. Brush it with oil, then sprinkle with flavored salt. Cover the bread, and let it rise for 1 to 1 1/2 hours, or until it's very puffy looking.
Just before baking, gently dimple the surface of the bread with your fingers. Bake it in a preheated 400°F oven for 22 to 25 minutes, until it's golden brown. Remove it from the oven, and immediately transfer it to a rack to cool; this will keep it nice and crisp. When it's cool, cut it into slices and serve. Yield: 10 to 12 servings.