Sunday, February 27, 2011
1 pkg active dry yeast (~1 Tbsp)
1 cup warm water (110-115F)
2 Tbsp olive oil, divided
1 1/2 tsp salt
1 tsp sugar
1 tsp garlic powder
1 tsp each dried oregano, thyme, and rosemary, crushed
1/2 tsp dried basil
2 to 2 1/2 cups all-purpose four
2 plum tomatoes, thinly sliced
1/4 cup shredded part-skim mozzarella cheese
1 Tbsp grated parmesan cheese
1. In a large bowl, dissolve yeast in warm water. Add 1 Tbsp oil, salt, sugar, garlic powder, herbs, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
(I actually used my bread machine and did steps 1 and 2 w/ it, just following the manufacturers instructions as to the order to put in the ingredients. Once the machine had kneaded my dough, I did the rest.)
Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Cover and let rest for 10 minutes. Shape into a 13x9 rectangle; place on a greased baking sheet. Cover and let rise until doubled, about 30 minutes. With fingertips, make several dimples over top of dough.
4. Brush dough with remaining oil; arrange tomatoes over the top. Sprinkle with cheeses. Bake at 400F for 20-25 minutes or until golden brown. Remove to a wire rack.