Post by emibee on Jul 21, 2007 10:29:53 GMT -5
Lina posted this at Jacks. Very good with Bee's marinated cheese!
The only thing I did different was to bake at 425 for 15 min.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup beer
ForBrushing
3 tablespoons olive oil
1 garlic clove, crunched
For Topping
1 tablespoon dried herbs (thyme, rosemary, oregano, and or or majoram)
Preheat oven (480-490 F, 250-260 C). Put the baking tray into the oven. So
it will be heated up, too.
Mix olive oil and garlic and set aside.
Sieve flour with salt and add beer. Mix with hands until dough is formed.
Knead dough for 5 minutes with sligthly floured hands. Let rest dough for
about 10 minutes.
On a sligthly floured working plat form roll out the dough with a rolling
pin. It should be thin (if you like the bread very crispy roll out the dough
very thin). Place the dough on baking paper (size of the baking tray).
Brush the dough with the olive oil. Sprinkle it with herbs (you could use
more or less than 1 tablespoon).
Put dough (on baking paper) on the baking tray in the oven and bake for
about 5 - 10 minutes until it is golden brown. During baking the bread will
develop several "bubbles".
Take out of the oven and let cool on a cooling rack. Serve slightly warm or
cool.
NOTE on herbs: use your favorite herbs. If you like the herbal flavours you
can use more. But you could also leave them out completely. You could also
use an "Italian herbs mixes". You can also use fresh herbs (if at hand).
NOTE on olive oil: I only use the oil for brushing and don't use the garlic
in it. If you like a garlicy styled bread, you can use the garlic for
brushing, too
The only thing I did different was to bake at 425 for 15 min.
2 cups all-purpose flour
1 teaspoon salt
3/4 cup beer
ForBrushing
3 tablespoons olive oil
1 garlic clove, crunched
For Topping
1 tablespoon dried herbs (thyme, rosemary, oregano, and or or majoram)
Preheat oven (480-490 F, 250-260 C). Put the baking tray into the oven. So
it will be heated up, too.
Mix olive oil and garlic and set aside.
Sieve flour with salt and add beer. Mix with hands until dough is formed.
Knead dough for 5 minutes with sligthly floured hands. Let rest dough for
about 10 minutes.
On a sligthly floured working plat form roll out the dough with a rolling
pin. It should be thin (if you like the bread very crispy roll out the dough
very thin). Place the dough on baking paper (size of the baking tray).
Brush the dough with the olive oil. Sprinkle it with herbs (you could use
more or less than 1 tablespoon).
Put dough (on baking paper) on the baking tray in the oven and bake for
about 5 - 10 minutes until it is golden brown. During baking the bread will
develop several "bubbles".
Take out of the oven and let cool on a cooling rack. Serve slightly warm or
cool.
NOTE on herbs: use your favorite herbs. If you like the herbal flavours you
can use more. But you could also leave them out completely. You could also
use an "Italian herbs mixes". You can also use fresh herbs (if at hand).
NOTE on olive oil: I only use the oil for brushing and don't use the garlic
in it. If you like a garlicy styled bread, you can use the garlic for
brushing, too
