3 c Bread or all purpose flour
1 pn Salt
1 pk Active dry yeast
1 ts Sugar
1 c Warm milk; 110°
1/4 c Ex-virgin olive oil plus
Enough for brushing
2 ts Rosemary
Coarse sea salt
===OPTIONAL INGREDIENTS===
Sauteed onion, eggplant,
Various cheeses
(including ricotta)
Sift flour and salt into a large bowl. In small bowl, disolve yeast and
sugar in milk. (I do it all in a pyrex measuring cup used to warm the
milk.) Let stand about 10 minutes until frothy. Stir in the 1/4 c olive
oil. Using a wooden spoon, gradually beat yeast mixture into flour mixture
to give a soft, but not sticky, dough. Knead on a lightly floured surface 5
minutes until smooth and elastic. Place in an oiled medium-size bowl, cover
and let rise in a warm place about 40 minutes until doubled in size. Turn
out onto a ligtly floured surface and knead 5 minutes. Oil a baking sheet.
Roll out dough to a large circle (squares are fine too!) about 1/2" thick
and transfer to sheet. Brush dough with olive oil, sprinkle with rosemary
and sea salt (and any other goodies you like) and lightly press into dough.
With your finger, make deep indentations ove the surface. Let rise 25
minutes. Preheat oven to 425°F. Bake 15-20 minutes or until golden. Brush
again with olive oil and serve warm.
