Garnishing the top with seasonal vegetables or herbs adds both decoration and subtle flavors to this rustic bread.
Ingredients
- 5 cups all-purpose flour
- 1 teaspoon instant dry yeast
- 1-3/4 cups warm water
- 1 tablespoon salt
- 2 tablespoons olive oil
- 1/2 small red onion, thinly sliced
- 2 sprigs rosemary
- 1 small bunch fresh chives
- 1 small bunch curly parsley
- 3 grape tomatoes, halved
- 2 cloves garlic, thinly sliced
Instructions
To make dough:
1. In a large mixing bowl, combine all ingredients until a sticky ball forms. Knead for 5 minutes.
2. Cover and let rise in a warm place until doubled in size, about 1-½ to 2 hours.
3. Grease a 12x17-inch sheet pan with olive oil. Roll out dough until it reaches a size big enough to fill the sheet pan.
4. Place dough in sheet pan. Brush top with olive oil. Cover and let rise in a warm place until doubled in size, 1-2 hours.
To bake:
5. Press dimples into dough about 2 inches apart. Apply toppings in a decorative pattern.
6. Brush top with olive oil. Bake at 425° for 15 minutes or until crust is a deep golden brown. Let sit for 10 minutes before eating.
