Geez, could this get any easier? Yes, it could get easier. You could buy the roll out dough in the can that scares the dickens out of you every time it opens. Yes, if you bought the refrigerated dough, this would be easier. But you’re not going to buy that, so it is a mute point.
Yes, you care too much about your health and the health of your family to second guess your baking ability with bread. You will be making bread tonight and it’s only going to take you 40 minutes from start to finish. And a lot of that time is inactive, so your entire dinner can be done.
I had actually forgotten about this recipe. I have a billion (you get the idea) recipes tucked away in a 3 ring binder (obviously pre-blog days) and I rarely look at them. This is one of those lost recipes that needed some new life. I made some adjustments and I think it’s pretty darn perfect.
I’ve teased you enough.
Start out with adding yeast and very warm water. Not boiling water, but not lukewarm water either. It’s the kind of hot that when you turn on the faucet and you want to flinch your hands back because it’s hotter than you expected, but at the same time, the heat feels good. That’s about how hot you want it.
I let the yeast mix sit for about 3-4 minutes while I assemble all of the other ingredients and I mix the rest together. This is as far as I go with the spoon and then I switch to a hand.
I don’t add any extra flour and I actually like to knead this a little in the bowl. I don’t do any active kneading, but I do make sure that I incorporate all of the flour that is hanging out in the bowl.
And, this is what you get. I put a towel over it and let it rest for 5-10 minutes. Time to chop some herbs and onion.
Tis the season for fresh rosemary and my kids are on a huge red onion kick, so if you want something to make your house smell amazing, this is the answer.
I oiled a stone (probably didn’t need to, but I like to be safe) and I put a little flour down and started stretching the dough out by hand. I guess you could use a rolling pin, it’s your preference.
I added a tablespoon of extra virgin olive oil and topped with rosemary, red onion, salt and pepper. It’s really that simple.
Pop it in the oven for 15 minutes and you have perfection.
And this what happens when you put it on the dinner table and go back in the kitchen for your camera.
It really is as easy as it looks and here’s a little tip: This is also an awesome pizza crust:)
- 2 and ¼ teaspoons active dry yeast (about 1 package)
- 1 cup hot water (not boiling)
- 2 and ½ cups all-purpose flour or whole white wheat (plus a little more for dusting)
- 1 and ½ teaspoons honey
- ¾ teaspoon kosher salt
- 2 Tablespoons extra virgin olive oil
- non-stick spray
- 1 small red onion, sliced thin
- 2 Tablespoons chopped rosemary
- 1 Tablespoon olive oil
- ¼ teaspoon kosher salt
- fresh ground black pepper
- In a medium bowl, mix yeast and water and allow to sit for 3-4 minutes
- Add flour, olive oil, salt and honey; stir to combine
- When dough starts to come together, finish mixing with hand to incorporate all of the flour into the dough
- Allow the dough to rest for 5-10 minutes
- Preheat the oven to 425 degrees F (220 degrees C)
- Spray a pizza stone with non-stick spray and then dust with flour
- Press the dough out into desired shape - dusting the top with flour if it is too sticky
- Brush 1 Tablespoon of olive oil over the dough and top with red onion, rosemary, salt and pepper
- Bake for 15 minutes or until the sides are golden brown