Ingredients
Basic Dough:
- 1 1/2 cups warm water (110 to 115 degrees)
- 1 tablespoon sugar
- 1/4 ounce (1 package) yeast
- 3 1 /4 cups all-purpose flour (you may need more to achieve the smooth elasticity)
- 2 teaspoon salt
Topping:
- 2 tablespoons olive oil
- 1 Italian Roma tomato, sliced thinly
- 2 tablespoons chiffonade of basil
- 1/4 cup (2 ounces) grated Parmesan cheese
Directions
In a small bowl, dissolve the sugar in the warm water. Sprinkle the yeast over that mixture and let stand for 10 minutes, to bloom (it should begin to foam.) In the mixer bowl with the dough hook attached, add 3 cups of flour, salt and yeast mixture. Slowly turn it on and work the dough together. Turn it up to medium and mix for 5 minutes. If the dough is sticky, continue mixing and gradually add the remaining flour. Place this smooth ball of dough into an oiled bowl, cover and set aside to rise for 3 hours. Preheat the oven to 375 degrees. Punch down the dough, and remove it from the bowl onto a lightly oiled, 9 x 13-inch sheet tray. Spread the dough out onto the sheet tray. Using your fingertips, make "dimples" in the dough. Drizzle the dough with olive oil, sprinkle on the basil, spread out the tomato slices, sprinkle on the cheese and b
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By ktonkeykat_12770297
Tulsa, 76
on March 28, 2010
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Tonkey....
It came out great...delicious....the only think I would change about the recipe is that I'd give the bread a lil 15 to 20 minutest to rise before the baking.
NUMMY!
By jenniferperdew1...
Benton, 82
on February 21, 2010
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The first time I made this bread I had to throw it away because it came out like a hockey puck but I have been experimenting with bread for the past couple of years and was able to think this recipe through and make just 2 changes and it came out amazing!
First I replaced the all purpose flour with bread flour and I gave it a second rise in the pan I was going to bake it in. I go ahead and spread it in the pan and put all the spices and herbs on it and then let it rise for about 2 hours- if you warm the oven to about 150 and then turn it off you can get a good rise 2nd rise in about an hour.
Now I make this bread as often as I can and use the left overs to make croutons!
By mushnick
Bronx, NY
on November 28, 2009
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I have tried this recipe three times. Twice I had to throw the dough away because it was too sticky and wouldnt hold together as i tried to work it. I tried adding more flour to keep it pliable and in one piece. However, when I cooked it, what came out of the oven was hard enough to break even the strongest of teeth. I am an experienced cook, and this is not the first time Emeril has led me down the drain with one of his recipes. He may be a great chef. But he is a horrible teacher.
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