Servings: 8
Ingredients
- 2.0 cups lukewarm water
- 1.0 tsp sugar
- 2.25 tsp active dry yeast
- 1.5 tsp salt
- 4.5 cups unbleached flour
- 5.0 tbsp olive oil (dough)
- 0.333 cup olive oil (drizzle)
- 1.0 amount cornmeal
- 2.0 cloves garlic, minced
- 1.5 tbsp chopped fresh rosemary
- 2.0 tsp fresh thyme leaves
Directions
- 1. Mix water, sugar, and yeast, let dissolve 5 minutes.
- 2. Add salt, 3 cups flour, and 2 tbsp olive oil, beat 100 strokes.
- 3. Rest 10 minutes.
- 4. Add remaining flour 1/4 cup at a time, knead 8-10 minutes.
- 5. Let rise in oiled bowl until doubled, about 1 hour.
- 6. Punch down, knead 1 minute, cut in half.
- 7. Shape into rectangles and rest 10 minutes.
- 8. Stretch into oblongs on a cornmeal-dusted baking sheet.
- 9. Brush with 2 tbsp olive oil, let rise 15 minutes.
- 10. Mix 1/3 cup olive oil with garlic, rosemary, and thyme.
- 11. Dimple dough, spoon oil mixture over top.
- 12. Bake at 400°F for 22-25 minutes.