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Alternative Ingredients are listed in Red
This recipe is only half baked.
|445||g||"00" Soft Flour|
|280||ml||Warm Water (110º)|
|1||pk||Active Dry Yeast|
|¼||cup||Olive Oil (premium - fruity)|
|1||tsk||Barley Malt Syrup|
|Medium Raw Filtered Honey|
|White Granulated Sugar|
|40||g||Pork Leaf Lard (optional)|
|For The Brine|
|3||g||Kosher Salt (~½ Tbls)|
In a small bowl, stir together the yeast and ~1/2 cup of the warm water and let sit until bubbly, about 5 minutes.
Combine the flour, the remaining warm water, and the Barley Malt Syrup in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until a shaggy dough forms, stopping a few times to scrape down the inside of the bowl to incorporate any dry flour.
Add the yeast and water mixture and mix on low speed until the dough is evenly hydrated and moistened. Then add the salt and the ¼ cup olive oil, one tablespoon at a time, and mix on medium speed until the mixture is smooth and does not stick to the sides of the bowl.
Coat a container for the dough with olive oil, coating the dough ball as well, cover and refrigerate for 24 hours. So you will want to do this early in the day depending on your "ready" time the next day.
(refrigerating the dough for at least 8 hours, better to 24 hours, gives the dough a lot more flavor)
Remove the dough from the fridge and with oiled hands, flatten it out on a olive oiled half sheet pan to about ½" thick. Drizzle a small amount of olive oil over the top of the dough, brushing lightly to cover. Then cover completely with cling film and let rise for an hour or two (remember it's quite cold right now) until it has doubled in hight.
(as the dough warms up to room temperature it will also rise, so you want to form it before it has risen. DO NOT flatten dough all the way out to the edges of the pan, it will overcook the edges making them crispy all the way up the side as well as sum of the top)
When the dough is ready, preheat an oven to 450º and make the brine by combining all the ingredients to a small bow and whisk or beat to mix thoroughly. Using your finger tips poke straight down into the dough, all the way to the pan below, until there is no more room for pokes without infringing on existing pokes. Then coat the entire surface of the dough with the brine mixture. You should end up with a little puddle in each of the pokes, but avoid letting a lot of oil run over the sides of the dough. If too much oil gets under the dough the bottom won't crisp up as much. Lastly, chop the fresh rosemary and sprinkle over the top.
Place on the center rack of the oven. Bake until the top is a GBD and you have an internal temperature of 190º. About 15=20 minutes.
Cut up and serve as an antipasto, slice in half horizontally for sandwiches, dip in soup, slice-toast-butter for breakfast, can be cooked with fruits, cheese, anchovies/sardines, or vegetables, etc.