Flat Bread W/ Grapes & Rosemary Recipe
Yield: 1 Flat loafRecipe by luhu.jp
Ingredients:
White dough **,
Flour, all-purpose,
. for shaping,
Wheat germ, for baking
Cornmeal, for baking
1 cup: Red seedless grapes, cut in
. half,
Olive oil, for brushing
2: Rosemary branches, leaves
. finely chopped,
Kosher or other coarse salt,
Freshly milled black pepper,
1 1/2 tsp: Sugar,
Directions:
** See other recipe "Simple, Essential Bread Starters"
This bread, seasoned with kosher salt, freshly ground black pepper,
and raw sugar, is a dynamic mix of sweet and savory perfect for
breakfast or as a simple appetizer. The rosemary and grapes are
simply added as a topping, much like a pizza, and because the dough
is pounded out to a thin disk, the bread has a much shorter rising
time.
DIRECTIONS:
Prepare the white dough. After the dough has risen once, punch it
down and turn out onto a lightly floured work surface. Shape the
dough into a loose round loaf, cover, and let rise 15 minutes. On a
well-floured work surface pound out the loaf into a large circle 1/4
inch thick, massaging it out with your fingertips as it thins. You
may want to lift it from time to time, holding it with your fists, to
let gravity do some of the work. Generously sprinkle a large baking
sheet with cornmeal and wheat germ. Transfer the disk to the baking
sheet. Spread the grapes over the top and press them firmly into the
dough. Brush olive oil over the surface of the dough, then sprinkle
with rosemary. Cover loosely with plastic wrap, sealing it
completely. Let rise for 1 hour, or until the dough has risen around
the grapes and nearly doubled.
A half hour before baking, preheat the oven to 475
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. Season the dough with salt, pepper and sugar, and place
the baking sheet onto the baking stone. This may seem a bit
illogical, but the baking sheet is more manageable, and the baking
stone provides the necessary heat to produce a sturdy crust.
Bake for about 20 minutes, or until the crust is golden brown and the
sugar has begun to caramelize. If the sugar has not colored, turn on
the broiler for the last 5 minutes. Brush with more olive oil, slice
into wedges, and serve hot or at room temperature.
Makes 1 round flat loaf ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp
This bread, seasoned with kosher salt, freshly ground black pepper,
and raw sugar, is a dynamic mix of sweet and savory perfect for
breakfast or as a simple appetizer. The rosemary and grapes are
simply added as a topping, much like a pizza, and because the dough
is pounded out to a thin disk, the bread has a much shorter rising
time.
DIRECTIONS:
Prepare the white dough. After the dough has risen once, punch it
down and turn out onto a lightly floured work surface. Shape the
dough into a loose round loaf, cover, and let rise 15 minutes. On a
well-floured work surface pound out the loaf into a large circle 1/4
inch thick, massaging it out with your fingertips as it thins. You
may want to lift it from time to time, holding it with your fists, to
let gravity do some of the work. Generously sprinkle a large baking
sheet with cornmeal and wheat germ. Transfer the disk to the baking
sheet. Spread the grapes over the top and press them firmly into the
dough. Brush olive oil over the surface of the dough, then sprinkle
with rosemary. Cover loosely with plastic wrap, sealing it
completely. Let rise for 1 hour, or until the dough has risen around
the grapes and nearly doubled.
A half hour before baking, preheat the oven to 475
F with a baking
stone in the lower third of the oven and a small pan of water on the
lowest rack. Season the dough with salt, pepper and sugar, and place
the baking sheet onto the baking stone. This may seem a bit
illogical, but the baking sheet is more manageable, and the baking
stone provides the necessary heat to produce a sturdy crust.
Bake for about 20 minutes, or until the crust is golden brown and the
sugar has begun to caramelize. If the sugar has not colored, turn on
the broiler for the last 5 minutes. Brush with more olive oil, slice
into wedges, and serve hot or at room temperature.
Makes 1 round flat loaf ** The Herb Companion -- Oct/Nov 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
Source from luhu.jp