Saturday, July 12, 2008

Yogurt and Herb Bread

This easy focaccia-like bread is made particularly tasty with the addition of natural yogurt and fresh herbs. I like to use fresh oregano and rosemary and a dough made with all-purpose unbleached flour. Recipe serves 8.


2 sachets dried yeast
1 tablespoon sugar
1 tablespoon all-purpose (plain) flour
2 pound (1 kg) all-purpose (plain) flour
2 tablespoons extra virgin olive oil
1 teaspoon salt
Extra flour for kneading
4 tablespoons natural yogurt
1 tablespoon rosemary, finely chopped
1 tablespoon oregano, finely chopped
Water at room temperature


1. In a large mixing bowl put the yeast, sugar and 1 tablespoon flour. Add 2-3 tablespoons water at room temperature. Mix well and allow to stand in warm place for 15 minutes.
2. Stir in 2 pound all-purpose flour, oil, salt and about 2 2/3 cups water. When mixed, cover with damp tea towel and leave for at least 45 minutes in warm room and up to an hour in a cold one. The dough should double in size.
3. On a floured surface, knead dough for at least 15 minutes adding flour to keep dough from sticking to the fingers.
4. Split into three portions and knead each piece separately. Roll into pizza shapes before placing on oiled pizza tins, or roasting pans.
5. Spread a little yogurt onto each pizza, and press little indentations with the fingertips for the yogurt to settle. Sprinkle with salt, rosemary and/or oregano.
6. Cover again with tea towel and leave for 10 minutes.
7. Bake in very hot oven (440 degrees F/220 degrees C) for 15 to 20 minutes till golden on top. Serve warm.

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