Application Guide

Table Of Contents

4 cups bread flour

1 tablespoon plus

1 teaspoon sugar

cup chopped yellow onion

2 teaspoons salt

1 tablespoon SAF yeast

or 1 tablespoon plus

teaspoon bread machine yeast

For the topping:

cup olive oil

2 tablespoons dried rosemary, crushed

Coarse sea salt, for sprinkling

To make the dough, place the ingredients in the pan according to the order in accord-

ing to the order in the manufacturer’s instructions. Program for the Dough cycle;

press Start.

Brush a large rectangular baking sheet with olive oil. When the machine beeps at the

end of the cycle, press Stop and unplug the machine. Immediately remove the

bread pan and turn the dough out onto the baking sheet. With oiled fingers or a

rolling pin, press and flatten the dough into a 1-inch-thick oval. Cover with plastic

wrap and let rise at room temperature until doubled in bulk, about 40 minutes.

Twenty minutes before baking, place a baking stone on the lowest rack of a cold

oven and preheat it to 425°F. If you are not using a baking stone, preheat the oven

to 400°F.

Using a small, sharp knife, slash the top of the dough with a big tic-tac-toe grid, no

more than

-inch deep. Drizzle with the olive oil and sprinkle with the rosemary.

Bake for 20 to 25 minutes, until browned. When the bread comes out of the oven

sprinkle it with the coarse salt. Serve cut into squares the day it is made, warm or

at room temperature.

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