Serves: 16
Total Calories: 87
Add yeast to the warm water, and sugar (yeast will bubble and you will know your yeast is active). Add flour, salt, and oil; knead for 10 minutes in a mixer or by hand; add the herbs & pepper and knead for an additional 3 minutes. Let rise 1 hour in an oiled, covered bowl; set in a warm place until doubled in size. Punch down with hands; let rise for 1 more hour.
Brush with olive oil and sprinkle with a course kosher salt and rosemary. Bake at 400 degrees for 25 to 30 minutes on a ceramic stone, cookie sheet or cast iron skillet.
TIP: If you don’t want to spend much money on a ceramic clay stone, go to a hardware store and buy a single tile for less than a couple of dollars.
This Boccaccio Bread recipe is from the 2011 HomeCook'n Collection Cookbook. Download this Cookbook today.
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