This bread is extremely versatile. You can make it as an appetizer or a party snack. You can use your imagination and top it like a pizza. We often make it for brunch. Stay tuned for the $150 dollar brunch featuring this great bread.
There are several steps to making this bread, but each are quite simple and actually fun. No tricky stuff and the result is always really good.
- 2/3 Cup Warm Water
- 1 Cup Flour
- 2 1/2 Teaspoons Active Yeast
- 2 1/2 Cups Flour
- 1/2 Cup Water
- 1/2 Cup Olive Oil + More for Oiling Pan
- 1/2 Cup Saki (or white wine)
- 1 Teaspoon Coarse Sea Salt + More For Topping
- 3 oz. Gorgonzola Cheese
- 1 Caramelized Onion
- 6-8 Kalamata Olives, sliced
- 2-3 Small Sliced Tomatoes
- Mixing Bowl or Measuring Cup
- 2nd Mixing Bowl
- Saran Wrap
- Large Jelly Roll (Cookie Sheet with Sides)
- Stand Mixer
- Sauté Pan (For Onion)
- Mix the ingredients for the sponge (starter) in a bowl or measuring cup. Mix just enough to blend together.
- Cover with Saran Wrap for 10 minutes, until it bubbles.
- In a stand mixer, with normal paddle, mix together the rest of the flour, water, olive oil, saki, salt and the sponge.
- Mix just enough to combine.
- Switch to dough hook (if you have one)
- Mix for 2-3 minutes.
- Oil a mixing bowl really well and transfer dough to it. It should be really sticky at this point.
- Cover with a clean towel and let sit for 1 hour.
- If you are going to caramelize onions, this would be a good time for that.
- Well oil your jelly roll (pan).
- Stretch the dough out to fit the pan.
- Punch down with your fingers to create many dimples.
- Let sit uncovered for about 45 minutes, punching occasionally.
- Pre heat oven with pizza stone (optional) to 400.
- Add any toppings that you would like as well as a bit more salt. This is also good with just salt. Use your imagination.
- Splash some water in the oven to create steam just prior to inserting bread.
- Bake for 30 minutes.