This Jewish flatbread is very similar to Italian focaccia, and is a wonderful accompaniment to any holiday meal.
|Preparation time:||10 minutes + 5 minutes resting|
|Cooking time:||25 minutes|
|Fat:||3.7 g. (26% of calories)|
1 cup warm water (130 degrees F)
1 package quick-rise yeast
1 tsp honey
2 1/2-3 cups unbleached flour
3 tbsp extra-virgin olive oil
1 tbsp chopped fresh rosemary
1 tbsp chopped fresh sage
1 1/2 tsp salt
In a large bowl, stir together the water, yeast and honey. Add 1 cup of the flour. Beat well with a wire whish until smooth and creamy. Let rest at room temperature for 5 minutes.
Add 2 tablespoons of the oil, rosemary, sage, salt and a second cup of the flour. Whisk hard for 3 minutes or until smooth. Add the remaining 1/2 to 1 cup flour a little at a time with a wooden spoon until a soft, sticky dough is formed.
Turn the dough out onto a lightly floured surface and knead lightly for 3 minutes.
Coat a baking sheet with no-stick spray. Place the dough on the baking sheet and shape into a 9″ round that’s 1″ thick. Brush with the remaining 1 tablespoon oil.
Bake at 400 degrees F for 20 to 25 minutes, or until golden brown.