Bon Appetits Italian Pepper Bread Recipes

Steps:

• Oil large bowl and set aside. Warm salt pork in large skillet over low heat until some fat is rendered. Increase heat to medium-high and saute until crisp. Drain pork on paper towels. Reserve 1/4 cup fat from skillet.
• Combine 1 1/2 cups warm water, reserved pork fat, salt and pepper in large bowl. Dissolve yeast in remaining 3/4 cup warm water. Let stand until foamy and proofed, about 10 minutes.
• Add to pepper mixture. Add salt pork and 3 cups flour, stirring vigorously until mixture forms smooth batter.
• Blend in remaining flour 1 cup at a time to form stiff dough. Turn out onto lightly floured surface and knead until smooth and elastic, about 10 minutes. Transfer to prepared bowl, turning to coat entire surface. Cover and let stand in warm draft-free area until doubled in volume, about 1 hour.
• Punch dough down. Turn out onto lightly floured surface and cut in half. Divide each half into thirds. Roll each piece into 12-inch-long rope. Place 3 ropes on ungreased baking sheet and braid together, pinching ends to seal.
• Repeat with remaining dough. Cover lightly and let stand in warm, draft-free area until doubled, 45 minutes.
• Preheat oven to 375*F. Brush loaves with beaten egg. Sprinkle with coarse salt. Bake until crust is golden brown and bread sounds hollow when tapped, 40-45 minutes. Cool on racks.
• Italian Pepper Bread can be prepared ahead, wrapped tightly in foil and frozen.

Steps:

• Pour 1 cup lukewarm water into small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
• Place 2 cups flour in large bowl. Make well in center of flour. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
• Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
• Preheat oven to 400°F. Press fingertips into dough, creating indentations. Brush with remaining 2 tablespoons oil. Sprinkle with salt. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes. Remove bread from pan; cool completely.

Steps:

• Stir 2 cups lukewarm water and yeast in large bowl to blend. Mix in 3 tablespoons olive oil, truffle oil, cracked pepper, and 2 teaspoons salt. Add 1 cup flour. Using wood spoon, stir vigorously until well incorporated. Add enough of remaining 3 3/4 cups flour, about 1/2 cup at a time, to form dough that is soft, sticky and not completely smooth, stirring vigorously until well incorporated. Oil large bowl. Scrape dough into oiled bowl. Cover bowl with plastic wrap. For do-ahead version: Chill dough overnight. Allow dough to come to room temperature in warm draft-free area before proceeding. For same-day version: Let dough rise in warm draft-free area until doubled in volume, about 45 minutes (do not punch down dough).
• Lightly oil 15x10x1-inch baking sheet. Slide out dough onto prepared baking sheet (dough will be soft and will easily slide out onto sheet; do not punch down dough or knead dough). Gently pull and stretch dough so that dough almost covers baking sheet. Press fingertips all over top of dough to form indentations. Brush top of focaccia with remaining 1 tablespoon olive oil. Sprinkle with thyme, rosemary and coarse salt. Cover loosely with plastic wrap. Let rise in warm draft-free area until puffed, about 30 minutes for refrigerated dough and about 15 minutes for room-temperature dough.
• Meanwhile, position rack in center of oven and preheat to 450°F. Bake focaccia until deep golden brown, about 30 minutes. Transfer to rack and cool.
• *Available at Italian markets, specialty foods stores and some supermarkets.