These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
<p>Somewhat straight forward, a little tedious, but can’t be beat for a delicious side to any pasta or risotto meal.</p>Source: Unknown (Entered by Lara Rasmussen Anderson)
Serves: 2x 10in loaves
Step by Step Instructions
- In a large mixing bowl, stir together the yeast, 1/2 cup of the warm water, and 1 cup of the flour. Sprinkle the remaining flour on top of the mixture and do not stir. Allow the yeast mixture to rise until it rises up through the flour, 30 to 60 minutes.
- Add the remaining warm water, olive oil, salt, and the herbs, stirring to combine. Turn out onto a floured work surface and knead 5 minutes, until smooth and elastic. It should be very soft and a little bit sticky. Shape into a ball and place in an oiled bowl, coating the dough well with additional olive oil. Allow to rise until double in volume.
- Punch the dough down and divide into two equal pieces. Shape into balls and place on heavily floured surface at least 6 inches apart. Brush the tops with olive oil and allow to rise until doubled in volume.
- Stretch and shape each ball into a 10-inch disk and place on a heavy baking sheet that has been dusted with cornmeal. Prick the dough all over with a fork. Sprinkle with course sea salt. Bake in a preheated 450F oven for about 20 minutes, until golden brown. Cool on a wire rack.
Back to Recipe Listings
Click here to go back to the recipe listings