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Categories:Viewed: 14 - Published at: 9 years ago
Ingredients
- 12-1/3 ounces, weight Flour
- 1/4 ounces, weight Instant Yeast
- 6-7/8 ounces, fluid Water
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 teaspoon Granulated Garlic
- 2 Tablespoons Dried Tomatoes (powder)
- 2 teaspoons Salt
- 1-3/4 ounce, fluid Olive Oil, Plus Additional Oil To Brush On Dough
- 3 Tablespoons Dried Mixed Herbs (to Sprinkle)
Method
- 1. Put flour in a bowl. Add yeast, water, herbs, garlic, tomato, salt and olive oil and mix to combine.
- 2. Turn dough onto a lightly floured surface. Knead to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape into a ball. Place in a lightly greased bowl. Cover and let it rise in a warm place until doubled in size (30 minutes).
- 3. Preheat oven to 200°C (390°F). Line a large baking sheet with parchment paper.
- 4. Punch dough down. Turn out onto a lightly floured surface,
- 5. Roll dough out into a rectangle. The exact dimensions are not critical. Cut dough into strips of equal width. A pizza cutter works very well for this.
- 6. Pull each strip gently to stretch it to the length of the cookie sheet and twist dough into a coil. Brush with olive oil and sprinkle with herbs.
- 7. Place on a baking sheet. Bake in preheated oven for about 10 minutes. Remove from the oven and cool on a rack.
