Recipe source: divyascookbook.com
Ingredients
- Sugar - 1 tsp
- Warm water - 1/2 cup
- Active dry yeast - 1 tbsp
- Flour - 3 cups
- Wheat Gluten - 3
tbsp(optional)
- Salt - 1 tsp
- Dried Parsley - 1/2 tsp
- Dried rosemary - 1/2
tsp
- Dried basil - 1/2 tsp
- Olive oil - 2 tbsp
- Lukewarm water - 3/4 cup
For the topping- Olive oil - 2 tbsp
- Basil,Parsley,Thyme to taste
- Salt and Pepper to taste
MethodIn a liquid measuring cup dissolve the sugar in the warm water.
Sprinkle the yeast over top and let it stand for 8 – 10 minutes until it's foamy. Meanwhile in a food processor with a dough blade combine the flour, gluten,salt,parsley,rosemary,basil and oil.Give a quick whir for 10-15 seconds to combine the dry ingredients.Stir the foamy yeast to dissolve it and blend it into the flour mixture through the feed tube.While the machine is running gradually add the lukewarm water then mix it until the dough gathers in a solid mass around the blades.
Let the machine knead the dough 30 – 40 seconds longer then turn it onto a floured surface to knead it by hand another 1 – 2 minutes until the dough is smooth and elastic.Place the dough in a large greased bowl turning it to ensure all surfaces are greased. Cover it with plastic wrap and let it rise undisturbed for 1 – 1 1/2 hours until it's doubled in size.
Once it's doubled punch it down then transfer it to a parchment lined baking sheet. Pat it into a large rectangle about 1/2 inch thick. Cover it with a damp dish towel and let it rise another 45 minutes until it's doubled again.Poke your fingers into the surface of the dough to give it a dimpled appearance then brush the top with the garlic oil. Sprinkle your desired amount of herbs, salt and pepper.Let it rise uncovered for a few more moments while the oven is preheating to 375 degrees. Bake it for 25 – 30 minutes until the top is crisp and golden brown. Let it cool slightly before slicing it into manageable pieces.
- Sugar - 1 tsp
