Tuscan Flatbread Recipes

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:

• For pesto, place the parsley, basil and garlic in a food processor; cover and pulse until chopped. Add the Parmesan cheese, tomatoes, sherry, salt and pepper; cover and process until blended. While processing, gradually add oil in a steady stream. Set aside., Sprinkle steak with salt and pepper. Grill, covered, over medium heat for 6-10 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove and keep warm. , Brush one side of each flatbread with oil; place oiled side down on grill rack. Grill, covered, over medium heat for 1-2 minutes or until heated through., Spread the grilled side of each flatbread with pesto. Cut steak into thin strips; place over pesto. Top with fontina cheese and basil.

Steps:

• Cook chicken your favorite way. I boiled it on the stove until tender, in a combo of chicken broth and water until just barely done in the middle -- remember, it will be baked in the oven later. Cool and cut in bite-size pieces. This step can be done in advance.
• Preheat oven to 400 degrees.
• Mix together flatbread ingredients - a food processor is ideal. When it's done, a ball will form.
• Spread dough as thin as possible, to cover a greased baking sheet or pizza stone, and then spread 1 T olive oil over it.
• Bake crust for 15 minutes.
• In the meantime, combine topping mix ingredients in a bowl. Mix with your hands if you like -- how often do you get to play with your food?.
• When the crust comes out of the oven, spread the topping mix on it, followed by the mozzarella. Put it back in the oven to bake another 10 minutes, or until cheese is melted.
• Slice and enjoy!

Steps:

• In a large bowl, mix the yeast and the sugar into the tepid water, stirring until the grans of sugar are dissolved. Cover with plastic wrap and let the yeast activate for 10 minutes. Stir the oil and salt together and pour it into the yeast mixture. Begin adding the flour, a cup at a time, stirring well after each dose. Add the cornmeal all at once and mix to form a soft, dry dough. Add additional flour-- a tablespoon at a time-- if the dough feels sticky. Turn the dough out onto a lighly floured surface and knead for 10 minutes. Place the dough into a clean, lighly oiled bowl and cover with plastic wrap. Let the dough rise for an hour, or until its mass doubles. Release the air in the dough with a firm punch, divide the dough in two, and stretch each piece onto the surgace of a lightly oiled 12"baking pan sprinkled with cornmeal. The dough will fight a bit, but don't use a rolling pin. Using your fingertips, push the dough to the edges of the tin and let it rest. After a few minutes, stretch again. Cover with clean kitchen towels and let them rise for half an hour. Preheat oven to 450F. After the second rise, press your fists, knuckles down all over the breads, squashing them and creating indentations. Drizzle the tops with oil, and sprinkle over the rosemary and sea salt. Bake for 20-25 minutes, or until deeply golden. Transfer the baked breads from their tins to wire racks to cool. Using a pastry brush, paint the hot breads with a few drops of oil. Serve warm or at room temp

Steps:

• Dissolve yeast and sugar in warm water. Let stand in a warm place until frothy, about 10 minutes. Stir in flour. Cover sponge with plastic wrap and let rise for 30 minutes.
• Place flour in a large bowl and make a well in the center. Pour in sponge. Add 2 cups plus 2 tablespoons lukewarm water, olive oil, and salt. Gradually work in the flour to make a soft and sticky dough.
• Knead the dough on a floured surface for 15 minutes. Grease a large bowl with butter and add dough. Cover and let rise until doubled, about 1 hour.
• Divide dough into quarters. Cut each quarter into 10 pieces; shape each piece into a ball. Cover balls of dough and let rest for 30 minutes.
• Preheat the oven to 450 degrees F (230 degrees C). Line baking sheets with parchment paper.
• Shape each ball of dough into a circle by flattening dough and stretching it. Arrange 2 inches apart on the baking sheets.
• Bake in the preheated oven until puffed up and golden, about 10 minutes.