Italian bread topped with herbs and cheese that looks impressive and tastes great.
Source: How to Bake Everything by Mark Bittman
Ingredients
- 3 c all-purpose or bread flour
- 1 tsp instant yeast
- 1 tsp salt
- 2 Tbsp olive oil
- sprinkle of semolina flour
- 1 Tbsp chopped rosemary
- Black pepper
- Grated parmesan to dust on top
- Finely-chopped garlic to dust on top
Procedure
Oven @ 500 F
- In a food processor: add flour, yeast, salt, and oil. Add 1 cup of water slowly while mixing. Process until dough is a ball. If it's too dry, add 1 Tbsp of water; if too sticky, add 1 Tbsp flour. Turn onto a floured counter, knead into a smooth ball. Grease a bowl with oil, put the dough in, roll it around to cover the dough in oil. Cover and let rise until doubled (1.5 - 2 hours).
- Set the oven to 500 F. Line two rimmed baking sheets with parchment. Sprinkle with semolina. Divide the dough in two. Stretch each piece to a 12 x 15 inch rectangle. Using a lame or sharp knife, cut one slit lengthwise down the center without cutting through the ends. Add a few short slits branching from the center to resemble leaf veins; these should not connect to the central slit. Cover and let rise for 30 minutes.
- Brush the dough with olive oil. Sprinkle on rosemary, salt, pepper, whatever. Bake 10-12 minutes or until puffed and golden.