(As read and prepared by Alex Tuller on the June 2, 2005 Podcast)
Time from start to consumption: 3 1/2 to 3 3/4 hours.
1 package active dry yeast (2 1/4 t)
2 cups lukewarm water
Pinch of sugar
1 T olive oil, plus additional for the bowl
3/4 teaspoon coarse salt
4 cups all-purpose flour
Topping
Mixed bunch of herbs: you can have sage and thyme or rosemary or what ever you feel like…
garlic, chopped
3/4 cup olive oil
Kosher salt and gound pepper
Step 1
I use a kitchen aid to make the dough, so start out by putting the water into the bowl of the mixer and sprinkling the yeast over it. Add pinch of sugar and gently stir it, then let it rest for 5 minutes. The yeast should get foamy.
Step 2
Using the paddle attachment to the mixer, stir in 1 T olive oil and salt, and then add 1 cup of the flour, making sure it is thoroughly mixed in. Then gradually add the other 3 cups of flour. Stress gradually because otherwise it will not work and the dough will not rise. Once it is all incorporated, switch to the dough hook and on the stir speed, let it knead away for about 5 minutes. You’ll want to check it and maybe add little additions of flour to help it along to becoming a nice elastic dough that does not stick to the sides.
Step 3
Take a large bowl, I like my wooden salad bowl or ceramic bowl, and oil the interior. Add the dough and coat all side with the oil. Cover the bowl with a damp towel and leave in a warm, draft free spot for 1-1/2 hours. It should double in bulk.
Step 4
Punch down the dough and leave covered in same draft free environment for 1-1/4 hours.
Step 5
Prepare the topping. There are multiple ways, but what I did this morning was roughly chop the garlic and herbs mixed them with the oil, salt and pepper then buzzed it with one of those hand held blender devices.
Step 6
Preheat the oven to 425 and generously oil a 15×12x1 inch jelly roll pan.
Step 7
Press the dough into the pan, cover with the towel and let it rise for 1/2 hour or so. You will know it is ready to dress when you press down with your finger and the indent stays there.
Step 8
Make rows of dimples in the top of the bread. Pour on the olive oil. Salt and pepper it and bake it until it is golden brown and puffed up. About 15 minutes. Eat hot from the oven. YUM.
Note: you can add onions, or cheese or olives or anchovies or all of them to the top of the bread before cooking.