05 August 2010

3 week rosemary garlic flat bread

3 weeks....

For 3 weekends I have been attempting to make fresh bread, the first weekend I got my ingredients together; then had a quick trip out of town for a unexpected funeral. Funerals are no fun. Then when we got back into town we proceeded to unload a freezer and dump dirt on a helpful passerbys head as he was helping 2 damsels in distress. (us, if you hadnt of already guessed)

The second week I realized that because I did not refridgerate my rosemary, it decided to get moldy on me.... Not to worry though, because the same friend that helped me dump dirt on the guys head was growing rosemary in their garden! What is better than using fresh herbs from a local garden?! Then the weather got so nice on me (really what a drag it was ;) that I could not stay inside and bake- NO I had to go out hiking!! Every. Single. Day. Nope, no time for bread baking that weekend.

Finally, the third and this last weekend, SUCCESS! Ooh there is barely anything nicer than the smell of fresh baked bread straight outta the oven.
The conclusion of the long wait: Um....GULP! Eaten basically all in one sitting.
3 weeks=2 loaves=gone in 1 day!
Guess I better start planning my next 3 weeks of bread making now! Also better triple the recipe.... cuz it was already doubled and 2 loaves were not enough! And you can make your own dip with olive oil, leftover garlic and rosemary for a yummy mediteranean style sauce!Here is the recipe from Beard on Bread by James Beard:

Pizza Caccia Nanza or Rosemary garlic flat bread

2 1/2 cups all purpose flour
1/2 tsp salt
3/4 tsp active dry yeast
1 cup warm water (100 to 115 degrees approx)
2 cloves garlic, thinly sliced
2 T rosemary
3 T olive oil
salt and freshly ground black pepper

Combine the flour, salt, yeast and water in a mixing bowl. Blend well, then turn dough onto a lightly floured board. Knead well, for about 15 minutes, and shape dough into a ball. Place in a lightly greased bowl. Cover with a towel and let rise in a warm place until double in size 1- 1 1/2 hours.

Turn the dough onto board and knead once more. Put it back into bowl and let rise again for about an hour. Preheat oven to 400 degrees. Then punch dough down and turn onto a lightly floured board. Roll in 1/2 inch thickness. Rub the surface of baking sheet with oil. Transfer the round of dough to a baking sheet. Make indentations over the surface of the dough and insert a sliver of garlic and a bit of rosemary into each indentation. Pour the olive oil over the round and rub gently with the hands. Sprinkle with pepper and bake 15 minutes or until golden brown.