Tuesday, November 18, 2008
I got this recipe (and the pictures) from a friend's blog and decided to try it today. It was soooo easy and turned out so yummy! This is sure to become a favorite around our house. Matt will be lucky if there's any left when he gets home!
1 1/2 cups warm water
3 Tbsp olive oil (plus additional for drizzling and dipping)
1 1/4 tsp salt
3 1/2 cups flour
1 Tbsp instant yeast
3 tsp herb medley (plus additional for sprinkling on top) I used 2 tsp. basil and 1 tsp. thyme
coarse salt for sprinkling on top
optional: 1 cup feta cheese
Lightly grease a 9" x 13" pan and drizzle 1-2 TB olive oil in the bottom. Combine all of the ingredients except for the sprinkling of herbs, coarse salt and feta. Beat at high speed with an electric mixer for 60 seconds. Optional- to make cheese stuffed bread: Add 1 cup crumbled feta cheese and just blend into the dough until it is mixed in. Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, until it is puffy. While the dough is rising, preheat the oven to 375. After the dough has risen, gently poke the dough all over with your index finger. Drizzle it lightly with olive oil, and sprinkle with the dried herbs and course salt.(I forgot to sprinkle, but it still turned out delicious) Bake the bread until it's golden brown, 35-40 minutes. Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature. Excellent dipped in olive oil and balsamic vinegar.