Side Pannel
Sundried Tomato Flatbread
Ingredients List
- 3/4 c Milk
- 1 c Lukewarm water
- 2 ts Active dry yeast
- 2 c Bread flour
- 22 To-24 dry-packed sundried
- -tomatoes; rehydrated
- 1/4 c Extra virgin olive oil
- 1/2 c Semolina flour
- 2 ts Salt
- 1/2 ts Freshly ground black pepper
- 4 ts Chopped fresh oregano; OR
- -half that dried
- 2 tb Chopped fresh parsley; OR
- -half that dried
Directions
equipment: baking stone
BY HAND: 1-Combine the milk and 1/2 cup of the water in the bowl of a
heavy-duty electric mixer or in a large mixing bowl. 2-Sprinkle the yeast
over the mixture, stir in, and let sit for 2 minutes. 3-Mix in 1 cup of the
bread flour with the dough hook (or knead in by hand). 4-Cover the bowl
with plastic wrap and let sit for 2-1/2 hours. 5-In a food processor, puree
half of the rehydrated sun dried tomatoes and the olive oil. Add to the
bowl. 6-Add the remaining 1/2 cup water, the remaining 1 cup bread flour,
and the semolina, salt and pepper. 7-Mix with the dough hook (or knead by
hand) for 8 to 10 minutes, or until the dough appears silky and resilient.
8-Coarsely chop the remaining sun dried tomtoes. 9-Mix or knead the chopped
sundried tomatoes, oregano, and parsley into the dough until evenly
distributed. 10-Transfer the dough to a lightly oiled bowl and cover with
plastic wrap. 11-Let rise in a warm place for 2 hours. 12-Turn over a
baking sheet and sprinkle with cornmeal or semolina flour. Set aside.
13-Place the dough on a work surface generously sprinkled with semolina
flour and cut into 2 equal pieces. 14-Gently pull and stretch each piece of
dough into an 8-inch round or a 7-inch square. 15-Press each flatbread into
the semolina flour, then flip to coat the other side. 16-Transfer to the
prepared baking sheet. 17-Cover with plastic wrap and let rise in a warm
place for 45 minutes to 1 hour. 18-Place a baking stone on the middle rake
in the oven and preheat to 450F. 19-Using a spray bottle, spritz the
ovenwalls with water. Work quckly so the oven does not lose heat. 20-Slide
the flatbreads onto the hot Stone. 21-Bake tor 14 to 16 minutes, or until
the bread browns. 22-Transfer the flatbreads to a rack to cool completely
before cutting. Yield: 2 flatbreads
ABM :To prepare the dough in a bread machine: *Combine all the ingredients,
except the sundried tomatoes and herbs, in the bread pan in the order
specified by the manufacturer's instructions. *Process on the dough setting
(#9). *When the system is complete, turn the dough out on a well-floured
work surface. *Pick up the recipe with step 9.
BY HAND: 1-Combine the milk and 1/2 cup of the water in the bowl of a
heavy-duty electric mixer or in a large mixing bowl. 2-Sprinkle the yeast
over the mixture, stir in, and let sit for 2 minutes. 3-Mix in 1 cup of the
bread flour with the dough hook (or knead in by hand). 4-Cover the bowl
with plastic wrap and let sit for 2-1/2 hours. 5-In a food processor, puree
half of the rehydrated sun dried tomatoes and the olive oil. Add to the
bowl. 6-Add the remaining 1/2 cup water, the remaining 1 cup bread flour,
and the semolina, salt and pepper. 7-Mix with the dough hook (or knead by
hand) for 8 to 10 minutes, or until the dough appears silky and resilient.
8-Coarsely chop the remaining sun dried tomtoes. 9-Mix or knead the chopped
sundried tomatoes, oregano, and parsley into the dough until evenly
distributed. 10-Transfer the dough to a lightly oiled bowl and cover with
plastic wrap. 11-Let rise in a warm place for 2 hours. 12-Turn over a
baking sheet and sprinkle with cornmeal or semolina flour. Set aside.
13-Place the dough on a work surface generously sprinkled with semolina
flour and cut into 2 equal pieces. 14-Gently pull and stretch each piece of
dough into an 8-inch round or a 7-inch square. 15-Press each flatbread into
the semolina flour, then flip to coat the other side. 16-Transfer to the
prepared baking sheet. 17-Cover with plastic wrap and let rise in a warm
place for 45 minutes to 1 hour. 18-Place a baking stone on the middle rake
in the oven and preheat to 450F. 19-Using a spray bottle, spritz the
ovenwalls with water. Work quckly so the oven does not lose heat. 20-Slide
the flatbreads onto the hot Stone. 21-Bake tor 14 to 16 minutes, or until
the bread browns. 22-Transfer the flatbreads to a rack to cool completely
before cutting. Yield: 2 flatbreads
ABM :To prepare the dough in a bread machine: *Combine all the ingredients,
except the sundried tomatoes and herbs, in the bread pan in the order
specified by the manufacturer's instructions. *Process on the dough setting
(#9). *When the system is complete, turn the dough out on a well-floured
work surface. *Pick up the recipe with step 9.
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