I never had active dry yeast on hand in the pantry until I started making pizza dough, but I’m glad that I do now. One night while flipping through my favorite cookbook, I realized I had all the ingredients to make my own bread. When Casey’s mother, Miss Ginger, came to town, I served it with roasted red pepper dip, olive oil, and balsamic vinegar glaze, then took it to co-workers at MBA the next day. Endless possibilities with a blank slate recipe like this.
3 cups of bread flour, plus extra for dusting
1 package active dry yeast
1/2 cup of extra virgin olive oil, plus extra for greasing and brushing
1 1/4 cups warm water
12 cherry tomatoes, halved
Coarse sea salt
~ Preheat oven to 400º F.
~ Put the flour and yeast into a food processor and put on low speed.
~ Slowly add olive oil and water until mixture forms soft dough.
~ Remove to lightly floured surface and knead for 5 minutes.
~ Transfer to greased backing tray, and spread dough to edges.
~ Brush with oil, push in tomato halves and rosemary sprigs.
~ Sprinkle with sea salt, then cover with damp cloth for 40 minutes.
~ Bake at 400º for 23 minutes.
~ Push in garlic cloves, roasted red pepper, caramelized onions, thyme . . . .
~ Sprinkle with parmesan cheese, shredded cheddar . . .