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This Bread Is Not Half-Baked

April 15, 1993|BETTY ROSBOTTOM

This is a bread with a surprise. Not only does it contain chopped sun-dried tomatoes and rosemary, but it is grilled instead of baked. Served warm, these flat breads make a perfect companion not only to soup and pasta but also to roast chicken, lamb, grilled flank steak or veal chops.

GRILLED SUN-DRIED TOMATO BREAD 1 (1/4-ounce) package quick-rise active dry yeast 1/4 cup warm water (105 to 115 degrees) 7 1/2 cups flour plus more for kneading 1 tablespoon salt 2 1/2 cups room-temperature water 1/4 cup olive oil, plus more if needed 1/2 cup plus 2 tablespoons sun-dried tomatoes packed in olive oil, drained and coarsely chopped 1/4 cup chopped fresh rosemary or 4 teaspoons dried, crumbled Dissolve yeast in 1/4 cup warm water.

Place flour and salt in bowl of electric mixer fitted with dough hook. With machine running on slow speed, gradually add 2 1/2 cups room-temperature water, dissolved yeast mixture and 2 tablespoons olive oil until rough dough forms.

To prepare by hand, place flour and salt in mixing bowl and gradually add water, dissolved yeast and 2 tablespoons olive oil. Mix with wooden spoon until rough dough forms.

Place dough on work surface lightly sprinkled with flour. Work tomatoes and rosemary into dough, kneading until texture is smooth, about 10 minutes.

Lightly grease large mixing bowl with little of remaining olive oil. Place dough in bowl and turn over. Cover with plastic wrap and let rise in warm spot 1 1/2 hours. Punch down dough and divide into 8 equal pieces. Cover dough loosely with plastic wrap and let stand on work surface 10 minutes.

Roll each piece of dough into thin disk about 8 inches in diameter. Place on work surface, cover with plastic wrap and let stand 25 minutes. (If not to be used immediately, dough can be placed in individual plastic food bags, tightly sealed and frozen. Thaw 30 minutes or longer at room temperature before cooking.)

When ready to cook bread, heat indoor or outdoor grill (stove-top grill set over burners also works well). When grill is hot, brush disks lightly on both sides with remaining oil and grill on both sides until just crisp and hot and hollow-sounding when thumped, 4 to 5 minutes per side. Watch carefully, as grills vary in heat intensity.

If you do not have a grill, bread can be broiled. Arrange rack 7 to 8 inches from heat source and broil bread disks on baking sheet 4 to 5 minutes per side. Serve bread hot. Makes 8 individual flat breads.

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