Of all the amazing recipes Marlena De Blasi shared in her book, A Thousand Days in Tuscany, this was one I knew I wanted to try. I have been wanting to get a handle on bread making and what better way than to jump in with many different varieties.
Tuscan Flatbread – from the book A Thousand Days in Tuscany by Marlena De Blasi
This makes two 15-inch flatbreads
1 TB active dry yeast
1 scant teaspoon dark brown sugar
2 ¾ cups tepid water
½ cup extra virgin olive oil
3 teaspoons fine sea salt
6 ½ cups all-purpose flour
1 cup finely ground yellow cornmeal
2 TB fresh rosemary leaves, minced to a powder
In large bowl mix yeast and sugar with tepid water, stirring until grains of sugar are dissolved. Cover with plastic wrap and let activate 10 minutes. Stir oil and salt together and pour into yeast mixture.
Begin adding the flour, a cup at a time, stirring after each dose. Add the cornmeal all at once, mix to form a soft, dry dough.
Add additional flour – a tablespoon at a time – if the dough feels sticky.
Turn the dough out on a lightly floured surface and gently knead it for 10 minutes. Place dough in a clean, lightly oiled bowl and cover with plastic wrap for an hour until doubled in size.
Punch it down, divide into two, and stretch each piece on a lightly oiled 12-inch baking sheet sprinkled with cornmeal. The dough will fight a bit but don’t be tempted to use a rolling pin. Use your fingertips and stretch to the edge of pan, let it rest. Go back to it and stretch again, After it’s rested it will be more compliant.
Cover with kitchen towel and let rise for a half hour.
Preheat oven to 450 F. After the second rise press your knuckles in and make indentations. Drizzle the top with oil, rosemary and sea salt.
Bake for 20 to 25 minutes.
Review may be found at Novel Meals........
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