– 3/4 cups lukewarm water
– 1 tsp honey
– 1 packet (2 1/4 teaspoons) active dry yeast
– 1 3/4 cups gluten free or all-purpose flour
– 1 teaspoon salt
– 1 teaspoon olive oil
Preheat Oven to 425 degrees
In a liquid measuring cup whisk the warm water, honey, and yeast to blend. Set aside for about 5 minutes, or until foamy.
In a food processor, pulse the flour and salt to combine. (You can do this by hand with a wooden spoon or in a stand mixer as well.) With the machine running, pour in the yeast mixture and olive oil and process until the dough forms a ball. Transfer the dough to a work surface that you dusted with flour and knead for about 3 minutes. Add flour in small amounts if the dough is too sticky.
Place the dough in a bowl that has been rubbed lightly with olive oil. Cover with a kitchen towel and let stand in a warm place for about 45 minutes, or until the dough doubles in volume.
Next, roll out the dough and/or stretch gently with your fingers to form any shape you want. Typically an oval or square. This should be very rustic.
Bake at 425 degrees for 15-20 minutes or until slightly golden brown. Drizzle with garlic infused olive oil (see below for recipe) and cut into triangles or tear into rustic pieces. I also like to serve with a marinara sauce for dipping or top with veggies like a pizza. ENJOY!
Garlic and Herb Infused Olive Oil
– 2 cups extra virgin olive oil
– 8-10 medium to large cloves of garlic, finely chopped
– 1 tsp dried oregano
– 1 tsp dried thyme
– 1 tsp dried rosemary
– ½ tsp salt
– ¼ tsp freshly ground black pepper
Combine all ingredients in a small pot on the stove over low heat and simmer for 10-15 minutes or until the garlic is lightly golden. I keep this around to use in salad dressings, for sautéing vegetables, in pasta salads, etc. The possibilities are endless!