TUSCAN FLATBREAD

TUSCAN FLATBREAD image

Yield 2 flatbreads

Number Of Ingredients 10

Ingredients

1 T active dry yeast
1 tsp dark brown sugar
2 1/4 cups tepid water
1/2 cup EVOO
3 tsp fine sea salt
6 1/2 cups all purpose flour
1 cup finely ground yellow cornmeal
2 T fresh rosemary, minced to a powder
coarse sea salt
additional EVOO for baking pans, drizzling and final glossing

Steps:

In a large bowl, mix the yeast and the sugar into the tepid water, stirring until the grans of sugar are dissolved. Cover with plastic wrap and let the yeast activate for 10 minutes. Stir the oil and salt together and pour it into the yeast mixture. Begin adding the flour, a cup at a time, stirring well after each dose. Add the cornmeal all at once and mix to form a soft, dry dough. Add additional flour-- a tablespoon at a time-- if the dough feels sticky. Turn the dough out onto a lighly floured surface and knead for 10 minutes. Place the dough into a clean, lighly oiled bowl and cover with plastic wrap. Let the dough rise for an hour, or until its mass doubles. Release the air in the dough with a firm punch, divide the dough in two, and stretch each piece onto the surgace of a lightly oiled 12"baking pan sprinkled with cornmeal. The dough will fight a bit, but don't use a rolling pin. Using your fingertips, push the dough to the edges of the tin and let it rest. After a few minutes, stretch again. Cover with clean kitchen towels and let them rise for half an hour. Preheat oven to 450F. After the second rise, press your fists, knuckles down all over the breads, squashing them and creating indentations. Drizzle the tops with oil, and sprinkle over the rosemary and sea salt. Bake for 20-25 minutes, or until deeply golden. Transfer the baked breads from their tins to wire racks to cool. Using a pastry brush, paint the hot breads with a few drops of oil. Serve warm or at room temp