400 grams flour (type ‘0’)
300 milliliters water
16 grams olive oil (2 level tbsp. or lard)
8 grams potato flakes (1 level tbsp.)
5 grams salt (1 level tsp.)
5 grams malt
8 grams yeast (brewer’s)
coarse salt (crushed)
extra-virgin olive oil
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1Dissolve the yeast and the malt with 200 milliliters of water and let it rest for 10 minutes.
2Place the flour and the potato flakes in a large bowl and pour the water and yeast mixture in the bowl.
3Knead by hand, then add the remaining water slowly, the salt, and last, the oil or lard.
4Knead by hand briefly, just enough for all the ingredients to be incorporated.
5Place the dough in the bread machine and set the machine to the kneading function.
6Let the dough rise in the bread machine for approximately 1 hour and 45 minutes. The dough will triple in size.
7Place the dough on a well floured surface and knead the dough with floured or oiled hands.
8Cut the dough into two pieces.
9Roll out each piece of dough, grab each corner and bring it to the center, turn the dough over, so that the side with the folded corners is on the bottom on the work surface.
10Let the dough rest, covered with a damp kitchen cloth for approximately 15 to 20 minutes.
11Spread the dough out, using oiled hands, into 2 well-oiled baking sheets, approximately 25 x 30 centimeters in size.
12Sprinkle the dough with some crushed coarse salt and rosemary.
13Drizzle some extra virgin olive oil on the dough.
14Press the tips of your fingers into the dough leaving dents, but avoid breaking any bubbles in the dough.
15Let the dough rest in the baking sheets for approximately 20 minutes.
16In the meantime, turn the oven on to the highest temperature and ventilate, and bake until golden.
17Remove the baking sheets from the oven and cool.
PER SERVING *
|Calories470Calories from Fat90|
|% DAILY VALUE*|
|Calories from Fat90|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Karen O. 5 Jun 2015
This is a classic dough made interesting with the addition of potato flakes for depth and malt for flavor. It would be best with a simple topping that allows the crust to be appreciated. The bread machine cuts out some labor time, but there is still a substantial amount of hand kneading and, since it is baked in the oven, not the machine, it could easily be made by hand.