Recipe by Earth to Table Bread Bar
Ingredients:
6 cups whole-wheat flour (preferably by Red Fife) — divided into 1 cup portions
2 tsp dry instant yeast
2 tsp salt
3 cups water
1 cup extra-virgin olive oil — divided
2 cups all-purpose flour
1 plum Roma tomato — thinly sliced
1 tbsp chopped fresh rosemary
Kosher salt
Cornmeal for dusting
Directions:
• In a large bowl, combine 4 cups of the whole wheat flour, yeast and salt.
• In another bowl, combine water with 1/2 cup of oil and add it to the flour mixture.
• Work in the remaining whole-wheat flour and all-purpose flour until the dough pulls away from the sides of the bowl.
• Place the dough onto a lightly floured surface and knead the dough for approximately 10 minutes or until it is smooth and elastic.
• Place the dough in a large greased bowl, turning it to grease all over.
• Cover the bowl with a tea towel and let rise in a still oven with the light on and door closed for approx. 1.5 hours or until the dough has doubled in size.
• Punch down the dough and place it on a greased baking sheet that has been dusted with cornmeal. Press or roll out the dough to fill the baking sheet.
• Pour the remaining oil over the dough and work it with your fingertips to create dimples all over the bread.
• Let it rest for 30 minutes and preheat the oven to 200˚C (400˚F).
• Cover the dough with tomato slices and sprinkle it with rosemary and salt to taste.
• Bake for 30 minutes until golden and crisp. Let it cool slightly before serving.
