Italian Bread Recipes

1 Tbsp. (15 ml) dry yeast (1 packet)
1 1/3 - 1 1/2 c. (0.4 L) warm water
3 Tbsp. (44 ml) olive oil
5 c. (1.2 L) flour
2 tsp. (10 ml) salt
1 Tbsp. (15 ml) chopped basil

Topping
4 Tbsp. (59 ml) olive oil
4 garlic cloves
12 fresh basil leaves

This simple Italian flat bread, with its characteristic dimpled shape, adds an authentic note to an Italian dinner.

Dissolve the yeast in 1/4 c. (59 ml) of the warm water. The water should be just as warm as a baby's bottle, test it by sprinkling a few drops on the inside of your wrist.
Add the remaining water, and then 3 Tbsp. (44 ml) of olive oil. Let stand.

Add flour, salt and basil. Knead to make an elastic dough.

Let stand in an oiled bowl to rise about an hour.

Place on a baking sheet and flatten into a disc. Use your finger to poke holes in the dough. Top with brushed olive oil, chopped garlic cloves and scattered basil leaves.

Bake at 375°F for about 30 minutes, or until golden brown.

Submitted by Gretchen Grant
Contributed on: Sunday July 1st, 2007 and modified on Thursday May 6th, 2010