Recipe of the Week
1 pkg. active dry yeast
1/2 tsp. granulated sugar
1 cup warm water (110°-115°)
4 Tbsp. extra virgin olive oil
1 tsp. salt
3-1/3 cups bread flour
4-5 pieces of aluminum foil cut about 8 inches square
corn meal (for coating the foil to prevent sticking)
Preheat oven to 450°.
Mix yeast with sugar and ½ cup warm water, set aside to proof (about 10 minutes).
Add remaining water and olive oil to proofed yeast mixture.
Combine flour and salt and add to the water mixture 1 cup at a time while mixing vigorously with a wooden spoon. If dough seems too sticky after all the flour has been incorporated, add more flour a little at a time until the dough feels soft and unsticky.
Knead dough for at least 10 minutes or until it becomes smooth and elastic.
Transfer dough to a shortening-coated bowl, cover with a towel, and let rise until it has doubled in bulk (about 1-2 hours).
Punch down dough and knead for 1 minute. Cover and allow to rest for 10 minutes.
Divide the dough into 4 or 5 equal-sized balls. Roll each ball with a floured rolling pin into 8 inch circles that are about 1/4 inch thick. Don’t worry about forming perfect circles; irregular shapes add to the character of the bread.
Transfer each rolled bread to a piece of aluminum foil that has been dusted with corn meal. Place the sheets directly on oven racks and bake until puffed and very lightly browned (about 10 minutes).
Cool bread on wire racks then seal in plastic bags to prevent bread from going stale.