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Tuscan Flatbread Recipe

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This recipe for Tuscan Flatbread is from Brues, Let's Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 T. yeast
1 scant tsp. dark brown sugar
2 3/4 cups tepid water
Mix above together and let it "work"
1/2 cup extra virgin olive oil
3-tsp sea salt
6 1/2 cups all purpose flour
1 cup fine cornmeal
2 T. fresh rosemary, minced
Directions:
Directions:
Mix oil, salt and add yeast mixture. Add some flour, 1-cup at a time. Add the cornmeal and rest of the flour. Knead for 10-minutes. Let rise until double. Punch down. Divide into 2-portions. Stretch each portion into a 12-inch circle. Dust baking pans with cornmeal, place rounds on pans and let rise for 1/2 hour. Heat oven to 450, press dough down with knuckles, creating uneven circles. Drizzle each circle with olive oil and sprinkle with rosemary and sea salt. Bake 20-25 minutes, remove from oven and brush with oil while hot.
Personal Notes:
Personal Notes:
My friend in Modesto CA is a wonderful bread maker and she gave me this recipe. When I visit her house we always feast on wonderful breads and goodies. This is great as an appetizer, along with wonderful cheese, onion jam, or whatever; don't forget the wine!

 

 

 

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