By Victoria Hart Glavin of Tiny New York Kitchen
With herbs and tomatoes, this rustic bread will liven up any occasion, from a family meal to an afternoon snack. Trust me, it won’t last long at all.
INGREDIENTS
- 1 Package Active Dry Yeast (1/4 Ounce)
- 1 Cup Warm Water (110 to 115 Degrees)
- 2 Tablespoons Olive Oil (Divided)
- 1 1/2 Teaspoons Kosher Salt
- 1 Teaspoon Sugar
- 1 Teaspoon Garlic Powder
- 1 Teaspoon Dried Oregano
- 1 Teaspoon Dried Thyme
- 1 Teaspoon Dried Rosemary
- 1/2 Teaspoon Crushed Dried Basil
- 1/8 Freshly Ground Pepper
- 2 to 2 1/2 Cups Unbleached Flour
- 2 Thinly Sliced Tomatoes
- 1/4 Cup Shredded Mozzarella Cheese
- 1 Tablespoon Grated Parmesan Cheese
In a large-size bowl, dissolve yeast in warm water. Add 1 tablespoon olive oil, kosher salt, sugar, garlic powder, oregano, thyme, rosemary, basil, pepper, and 1 1/2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Dough will be sticky. Turn dough onto a floured surface. Knead for 6 minutes until smooth and elastic. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm (draft-free) place for about 1 hour until doubled in size. Punch dough down. Cover with a kitchen towel and let rest for 15 minutes. Shape into a 13×9 inch rectangle. Place on a greased baking sheet. Cover with kitchen towel and let rise for 30 minutes until doubled. Preheat oven to 400 degrees. With your fingers make a few dimples over top of dough. Brush with remaining olive oil. Arrange tomatoes over top. Sprinkle with both cheeses. Place in oven for 20 to 25 minutes until golden brown. Remove from oven and let cool for 10 minutes before serving. Can be served warm or at room temperature. Cut into squares. Makes about 12 pieces.
___________
Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.
While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”
Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too! Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.