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Instructions |
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Dissolve the yeast in 4 tbsp. of the water.
Stir in the remaining water and the olive oil.
In a seperate bowl sift the flour and salt together.
Make a well in the center of the flour and add the yeast mixture.
Stir with a spoon until the dough becomes stiff, then mix by hand until most of the flour is mixed in.
Turn out the dough onto a lightly floured surface and knead for about 10 minutes.
Oil the bottom of your bowl, roll the top in oil then turn the dough over and cover.
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Let rise for about an hour or until doubled in bulk.
Punch down the dough and turn out onto a lightly floured surface.
Sprinkle the sage into the middle of the dough and knead until the sage is evenly distributed.
Cut the dough in half and form each half into a ball.
Roll into circles approximately 8" in diameter.
Grease two 8" cake pans and put the dough into the cake pans.
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Cover and let rise for about 30 minutes.
Poke holes with your fingertips all over the surface of the dough.
Cover and let rise until doubled in bulk.
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Preheat the oven to 400 degrees F.
Drizzle olive oil over the top of the bread, then spread the minced garlic evenly throughout the holes. Sprinkle some sage on top and pop them in the oven.
Bake for about 20-25 minutes.
Let them rest for about 5 minutes before transferring to wire racks to cool.
Best served warm.
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Serving
Suggestions |
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Serve with a salad and pasta dinner, or some proscuitto and cheese with white wine.
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Originally Submitted
6/30/2008
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