Notes: Method: Straight dough
Fermentation: 1 to 2 hours. Proofing, 15 minutes.
1 tablespoon Granulated sugar
1 tablespoon Active dry yeast
12 fluid ounces Water, lukewarm
18 ounces All-purpose flour (1 lb. 2 oz.)
2 teaspoons Kosher salt
3 ounces Onion, chopped fine
1 tablespoon Olive oil
2 tablespoons Fresh rosemary, crushed
Yield: 1 Half-sheet
1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour 4 ounces (120 grams) at a time.
2. Stir in 1-1/2 teaspoons (7 milliliters) of the salt and the onion. Mix well, then knead on a lightly floured board or in a mixer with dough hook until smooth.
3. Place the dough in an oiled bowl, cover and ferment until doubled.
4. Punch down the dough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch (2.5 centimeters) thick. Brush the top of the dough with the olive oil. Let the dough proof until doubled, approximately 15 minutes.
5. Sprinkle the crushed rosemary and remaining 1/2 teaspoon (2 milliliters) of salt on top of the dough. Bake at 400°F (200°C) until lightly browned, approximately 20 minutes.
6. Yield: 1 Half-sheet pan, 12 x 18 In.
Yield: 1 Half-sheet
Fermentation: 1 to 2 hours. Proofing, 15 minutes.
1 tablespoon Granulated sugar
1 tablespoon Active dry yeast
12 fluid ounces Water, lukewarm
18 ounces All-purpose flour (1 lb. 2 oz.)
2 teaspoons Kosher salt
3 ounces Onion, chopped fine
1 tablespoon Olive oil
2 tablespoons Fresh rosemary, crushed
Yield: 1 Half-sheet
1. Combine the sugar, yeast and water. Stir to dissolve the yeast. Stir in the flour 4 ounces (120 grams) at a time.
2. Stir in 1-1/2 teaspoons (7 milliliters) of the salt and the onion. Mix well, then knead on a lightly floured board or in a mixer with dough hook until smooth.
3. Place the dough in an oiled bowl, cover and ferment until doubled.
4. Punch down the dough, then flatten it onto an oiled sheet pan. It should be no more than 1 inch (2.5 centimeters) thick. Brush the top of the dough with the olive oil. Let the dough proof until doubled, approximately 15 minutes.
5. Sprinkle the crushed rosemary and remaining 1/2 teaspoon (2 milliliters) of salt on top of the dough. Bake at 400°F (200°C) until lightly browned, approximately 20 minutes.
6. Yield: 1 Half-sheet pan, 12 x 18 In.
Yield: 1 Half-sheet
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