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Categories:
warm water sugar active dry yeast flour kosher salt extra-virgin olive oil picholine olives almonds fresh savory salt
Viewed: 46 - Published at: 5 years agoIngredients
- 1 1/2 cups warm water (110 to 115 degrees F)
- 1 tablespoon sugar
- 2 (1/4-ounce) packages active dry yeast
- 3 1/2 cups all-purpose flour
- 2 teaspoons kosher salt
- 6 tablespoons extra-virgin olive oil, divided
- 1/3 cup picholine olives, pitted and sliced
- 1/4 cup slivered or sliced almonds
- 2 tablespoons chopped fresh savory
- Coarse sea salt and freshly ground black pepper
Method
- In a small bowl, dissolve the sugar in the warm water.
- Sprinkle the yeast over the water and let stand for 10 minutes.
- In the bowl of a mixer fitted with a paddle attachment, add 3 cups of the flour, the salt, 2 tablespoons of the olive oil, and the yeast mixture.
- Turn the mixer on low speed and slowly mix until the dough comes together.
- Gradually add remaining flour.
- If the dough seems too wet, add up to 1/4 cup more flour.
- Place the dough into an oiled bowl, cover and let rise in a warm place, free from drafts for 3 hours.
- Preheat the oven to 375 degrees F.
- Punch down the dough, and transfer onto a lightly greased 9-by-13-inch baking sheet.
- Spread the dough to the edges of the baking sheet.
- Using your fingertips, make "dimples" in the dough.
- Drizzle the dough with 2 tablespoons of the olive oil and sprinkle with olives, almonds and savory.
- Sprinkle lightly with salt and pepper.
- Bake for 30 to 35 minutes or until golden brown.
- Drizzle with remaining 2 tablespoons of olive oil.
