This is a quick way to add a bread element to dinner, and kids are pretty capable of doing most of it. They are simple and tasty: cheesy throughout and cracker-crisp where the dough is thinner.
Ingredients
- 1/2 tsp instant yeast
- 2/3 cup warm water
- 1 3/4 cups all-purpose flour
- 1 tsp salt
- 3 tbsp olive oil + some for drizzling
- 1/2 cup grated parmesan cheese
- parsley
Directions
Preheat oven to 200º.
In the bowl of a standing mixer fitted with a dough hook, add yeast and water. Let the yeast do its thing for 10 minutes.
Add flour and salt to the standing mixer. Turn the mixer on low to combine. Drizzle in 1 tablespoon olive oil.
Turn off the oven.
Remove the ball of dough. Add a few drizzles of olive oil to a deep glass bowl. Roll dough around in the bowl. Cover with a damp cloth and place in the oven to rise. Note: the oven is turned off, but the residual heat and humidity from the towel will help the dough to soften and rise faster than normal.
After about 45 minutes, remove the cloth-covered bowl. Preheat oven to 450º.
Briefly knead the dough. It should feel soft, smooth, and pretty awesome. Let rest for 10 minutes under the damp towel.
Form a large rectangle using your fingers and knuckles. Gently pull the dough out and let it hang on your fist to stretch it out.
Sprinkle corn meal on a large cookie sheet. Place dough on top. Coat the top of the dough with the remaining 2 tablespoons of olive oil. Sprinkle with parmesan cheese and parsley. Bake on the middle rack for 10-15 minutes until golden brown.
Remove and let cool slightly before slicing.
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