Type what you have

Ingredients

• ✓ active dry yeast
• water
• bread flour
• water

Instructions

1. 1 Place the warm water in a small bowl, and sprinkle the yeast over the top. Let stand until yeast has dissolved and is foamy, about 15 minutes.
2. 2 Measure flour into a large bowl. Make a well in the center, and pour in the yeast mixture and cold water. Use a sturdy spoon to mix it together until sticky and difficult to stir, but nevertheless thoroughly combined. Cover and allow to ferment for 24 hours in the refrigerator before using.
3. 3 Store in the refrigerator for up to 2 weeks. To use, rinse a measuring cup in cool water, scoop out the amount of starter needed, and bring to room temperature.

By THYCOOK

Ingredients

• ✓ active dry yeast
• water
• sugar
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. 2 Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

By Jody

Ingredients

• ✓ active dry yeast
• water
• salt
• olive oil
• all-purpose flour
• sugar

Instructions

1. 1 Add ingredients in the order suggested by your manufacturer. Set bread-maker for dough setting and start machine. When the unit signals, remove dough.
2. 2 Pat dough into 12x15-inch jelly roll pan or greased 12-inch round pizza pan. Let stand 10 minutes. Preheat oven to 400 degrees F (205 degrees C). Spread pizza sauce over dough. Sprinkle toppings over sauce. Bake 15-20 minutes, or until crust is golden brown.

By Kathi

Ingredients

• ✓ active dry yeast
• white sugar
• water
• all-purpose flour
• bread flour
• corn oil
• salt
• vegetable oil
• all-purpose flour

Instructions

1. 1 Dissolve yeast and sugar in water in a bowl. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
2. 2 Mix 2 cups all-purpose flour, bread flour, corn oil, and salt together in a bowl; add yeast mixture and knead on a work surface using about 1/2 all-purpose flour until well mixed. Let dough rise in a warm area until doubled in size; about 2 hours.

By Jacob Hinchman

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• chablis wine
• olive oil
• fennel seed
• salt

Instructions

1. 1 Dissolve yeast in warm water in a bowl.
2. 2 Combine flour, wine, oil, fennel seeds, and salt in a large stand mixer with a dough hook attachment. Knead on low speed. Add yeast mixture slowly. Continue to mix until a smooth ball is formed and dough pulls away from the sides of the bowl, 3 to 5 minutes.
3. 3 Remove dough from the bowl; knead into a ball. Wrap in plastic wrap and let rest for 4 to 5 minutes.
4. 4 Bring a large pot of water to boil over high heat.
5. 5 Cut the dough into 2-inch cross sections; roll into 1/2-inch-diameter "tubes." Cut tubes lengthwise into 1/4-inch cross sections. Roll each from the center out; fold ends over one another.
6. 6 Boil taralli in the hot water in groups of 10 until they rise to the top, about 1 minute. Remove with a slotted spoon. Continue with remaining taralli. Let dry for 4 hours.
7. 7 Preheat the oven to 400 degrees F (200 degrees C). Place dried taralli onto baking sheets.
8. 8 Bake in the preheated oven, flipping as needed, until golden brown, 20 to 30 minutes.

By Dan Ambrosini

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• vegetable oil
• confectioners' sugar

Instructions

1. 1 Heat about 3 inches of oil in a saucepan to 375 degrees F (119 degrees C). In a large bowl, dissolve yeast in 1/2 cup warm water. Set aside for 10 minutes.
2. 2 Sir the remaining 1/2 cup water into the bowl. Add flour, beating vigorously until a soft dough forms.
3. 3 Turn the dough out onto a smooth surface, and knead with greased hands until smooth. Place dough in a greased bowl, and turn to coat the surface. Cover with a damp cloth. Let rise in a warm place until double in bulk, about 1 to 1 ½ hours.
4. 4 Fry golf ball-sized pieces of dough in batches until golden brown. Drain on paper towels. Sprinkle with confectioners' sugar, and eat while still hot.

By Carmela Sagendorf

Ingredients

• ✓ active dry yeast
• honey
• water
• bread flour
• parmesan cheese
• olive oil
• italian seasoning
• salt
• butter
• garlic salt

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C). Line baking pans with parchment paper.
2. 2 Dissolve yeast and honey in warm water in the bowl of a stand mixer. Let sit until creamy, about 10 minutes.
3. 3 Stir flour, Parmesan cheese, olive oil, 1 teaspoon Italian seasoning, and salt into the yeast mixture. Beat until smooth and the dough pulls away from the sides of the bowl. Let rest, about 5 minutes.
4. 4 Turn dough onto a lightly floured surface and pinch off about 3 tablespoons. Roll into a log shape. Place on the prepared baking sheet. Repeat with remaining dough.
5. 5 Bake in the preheated oven until just golden brown, 13 to 15 minutes.
6. 6 While breadsticks are baking, mix butter, garlic salt, and remaining Italian seasoning together.
7. 7 Brush butter mixture onto the breadsticks and continue to bake until golden brown, about 3 minutes more.

By christina fightmaster

Ingredients

• ✓ active dry yeast
• water
• olive oil
• garlic
• bread flour
• sugar
• salt

Instructions

1. 1 Place the ingredients into the pan of a bread machine in the order recommended by the manufacturer. Close the lid, select the Dough cycle, and press Start.
2. 2 When the machine signals the end of the cycle, remove the dough and knead into a tight ball on a lightly floured surface. Let rest for about 15 minutes.
3. 3 Preheat the oven to 400 degrees F (200 degrees C). Stretch the dough out to fit your desired pizza pan. Let rise for about 20 minutes for a thicker crust.
4. 4 Top with sauce, cheese and desired pizza toppings. Bake for 10 to 20 minutes in the preheated oven, or until the crust is lightly browned on the bottom when you lift up to take a peek.

By KATHYP100

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• semolina flour
• white sugar
• salt
• olive oil

Instructions

1. 1 Place all ingredients in the bread machine pan in the order suggested by the manufacturer. Select dough cycle.
2. 2 Remove after rise cycle and use with your favorite pizza recipe.

By Marian Collins

Ingredients

• ✓ active dry yeast
• sugar
• water
• bread flour
• salt
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast, sugar, and warm water together in a small bowl. Let stand until foamy, about 5 minutes.
3. 3 Stir 2 cups of bread flour and salt together in the bowl of a stand mixer. Add yeast mixture and 2 tablespoons of olive oil; beat with dough hook on medium speed until dough is soft and slightly tacky, about 8 minutes, adding up to 3 tablespoons more flour, 1 tablespoon at a time, mixing after each addition.
4. 4 Cover and let rise at room temperature until doubled in volume, at least 1 hour or up to 2 hours. (Alternatively, cover and let rise in the refrigerator overnight.)
5. 5 Preheat the oven to 475 degrees F (245 degrees C) with oven rack positioned in lower third. Turn dough out onto a lightly floured work surface. Shape into a round and roll into a thin crust. Place on a large parchment-lined baking sheet or pizza pan.
6. 6 Top with desired pizza sauce and toppings. Brush edges with remaining 1 tablespoon oil.
7. 7 Bake in preheated oven until crust is golden and cheese is melted bubbly, about 12 to 15 minutes.
8. 8 Serve and enjoy.

By Phyllis

Ingredients

• ✓ active dry yeast
• milk
• all-purpose flour
• egg
• romano cheese
• butter

Instructions

1. 1 In the bowl of a stand mixer, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Lightly grease a large mixing bowl.
2. 2 Stir flour and eggs into yeast mixture; beat on medium-low speed for about 10 minutes, scraping sides of bowl occasionally. Add cheese and softened butter; beat a few minutes more, until fully incorporated. Dough will be very sticky. Scoop dough into greased mixing bowl. Cover bowl with plastic wrap and let rise for 1 hour. Deflate dough and gently fold it over itself; cover and let rise again for 1 hour.
3. 3 Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans or a tube pan.
4. 4 Transfer dough to a lightly floured surface and knead slightly. Divide the dough in half, if using loaf pans, or shape it into a log if using a tube pan. Transfer dough to prepared pan(s). Let rise for 30 minutes.
5. 5 Bake in preheated oven until loaves are golden brown and sound hollow when their bottoms are tapped, about 60 minutes. Remove from pans and place on a wire rack to cool completely.

By connie263

Ingredients

• ✓ active dry yeast
• water
• olive oil
• sugar
• salt
• bread flour
• garlic
• oregano
• basil

Instructions

1. 1 Combine water, olive oil, sugar, salt in pan of bread machine Add flour, then sprinkle garlic on flour. Lastly add yeast.
2. 2 Turn machine on dough cycle. As the dough mixes, sprinkle on oregano and basil until it suits you for color and taste. Let mix for about 15 to 30 minutes. Let the dough rest from 5 to 30 minutes. The longer it rests, the thicker and more tasty the crust. Meanwhile, preheat oven to 475 degrees F (245 degrees C).
3. 3 Roll out dough on a lightly floured surface. Spray a large pizza pan with nonstick cooking spray. Place dough on pan and add your choice of pizza toppings.
4. 4 Bake in preheated oven until golden brown, about 12 to 15 minutes.

By Richard Maloy

Ingredients

• ✓ active dry yeast
• sugar
• water
• all-purpose flour
• salt
• cooking spray

Instructions

1. 1 Gather all ingredients.
2. 2 Add sugar and yeast to the warm water and let proof.
3. 3 Stir in 4 cups flour and beat until smooth. Cover and let rest for 15 minutes.
4. 4 Beat in salt and then add enough remaining flour to make a stiff dough. Knead until soft and smooth. Turn in a greased bowl, cover, and let rise until doubled in size.
5. 5 Once doubled, punch down and divide into three. Place back in the bowl, cover, and let rise again.
6. 6 Once doubled, punch down and form into three fat "footballs." Grease heavy cookie sheets and sprinkle with cornmeal. Place the bread on the sheets, cover with a towel, and let rise.
7. 7 Preheat the oven to 450 degrees F (230 degrees C).
8. 8 Mist loaves with water and place in the preheated oven.
9. 9 Bake until loaves are golden brown and sound hollow when tapped on the bottom, 25 to 30 minutes. Mist loaves with water and turn occasionally while they bake.

By Christine Darrock

Ingredients

• ✓ active dry yeast
• honey
• water
• all-purpose flour
• salt
• olive oil

Instructions

1. 1 In a large bowl, dissolve honey and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 Add 1 cup flour, salt, and 3 tablespoons olive oil to the yeast mixture. Stir until combined and then work in the last cup of flour. Knead the dough until smooth, elastic, and soft, about 7 minutes. Add only enough flour to keep the dough from being sticky. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.
3. 3 Deflate the dough and turn it out onto a lightly floured surface. Roll out the dough into a rectangle, about 1/2 inch thick. Place in greased 9x13 inch pan or baking sheet. Cover and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
4. 4 Poke dimples in the bread and drizzle 1 tablespoon of the olive oil on top. Bake at 400 degrees for 15 minutes.

By Shanna Marsh

Ingredients

• ✓ active dry yeast
• water
• brown sugar
• olive oil
• salt
• all-purpose flour

Instructions

1. 1 Stir together warm water, yeast, and brown sugar in a large mixing bowl; let sit for 10 minutes.
2. 2 Stir oil and salt into yeast mixture. Mix in 2 1/2 cups flour until incorporated. Turn dough out onto a clean, floured surface. Knead dough, adding remaining flour, a little at a time, until dough is no longer sticky. Place dough into an oiled bowl.
3. 3 Cover with a towel and let rise until doubled in size, about 1 hour.
4. 4 Punch down dough and form it into a tight ball. Allow dough to relax for 1 minute before rolling out.
5. 5 Preheat the oven to 425 degrees F (220 degrees C).
6. 6 If baking dough on a pizza stone, place toppings on dough and bake immediately. If baking dough on a pan, lightly oil the pan and let dough rise for 15 to 20 minutes before topping and baking it.
7. 7 Bake in the preheated oven until cheese is melted and crust is golden brown, 15 to 20 minutes.

By JASON SHARP

Ingredients

• ✓ active dry yeast
• sugar
• water
• all-purpose flour
• olive oil
• salt

Instructions

1. 1 In a small bowl, dissolve sugar and yeast in warm water. Let stand until creamy, about 10 minutes.
2. 2 In a large bowl, combine the yeast mixture with flour; stir well to combine. Stir in additional water, 1 tablespoon at a time, until all of the flour is absorbed. When the dough has pulled together, turn it out onto a lightly floured surface and knead briefly for about 1 minute.
3. 3 Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat oven to 475 degrees F (245 degrees C).
5. 5 Deflate the dough and turn it out onto a lightly floured surface; knead briefly. Pat or roll the dough into a sheet and place on a lightly greased baking sheet. Brush the dough with oil and sprinkle with salt.
6. 6 Bake focaccia in preheated oven for 10 to 20 minutes, depending on desired crispness. If you like it moist and fluffy, then you'll have to wait just about 10 minutes. If you like it crunchier and darker in the outside, you may have to wait 20 minutes.

By Sam

Ingredients

• ✓ active dry yeast
• all-purpose flour
• sugar
• salt
• water
• vegetable oil

Instructions

1. 1 Gather all ingredients.
2. 2 Combine flour, sugar, yeast, and salt in a large bowl. Mix in warm water and oil until dough comes together.

By Gudny Bjorg Kjaerbo

Ingredients

• ✓ active dry yeast
• water
• sugar
• salt
• olive oil
• all-purpose flour

Instructions

1. 1 In a large bowl mix together the warm water (110 degrees), yeast, sugar, salt, and olive oil. Stir in 2 cups of the flour in order to make a soft ball. Knead in additional flour so that dough is soft and not sticky. Place kneaded dough in a medium size greased bowl. Cover and let rise until doubled in size.
2. 2 Punch down dough, and form into ball or loaf shape. Place onto a greased cookie sheet. Cover and let rise for 15 to 20 minutes. Preheat the oven to 375 degrees F (190 degrees C).
3. 3 Bake in the preheated oven for 30 to 40 minutes, until golden brown.

By Dee

Ingredients

• ✓ active dry yeast
• water
• all-purpose flour
• salt
• white sugar
• olive oil

Instructions

1. 1 Gather all ingredients.
2. 2 Pour warm water into the bread machine pan; add flour on top of water. Sprinkle over yeast, salt, and sugar. Set the machine on the dough setting, and push the start button.
3. 3 When the machine signals that the dough is finished, transfer dough to a well-floured work surface.
4. 4 Preheat the oven to 425 degrees F (220 degrees C).
5. 5 Roll or stretch dough out into a thin crust about 14 inches in diameter, leaving dough thick at the edge. Place dough onto a 14-inch pizza baking sheet; brush dough with olive oil.
6. 6 Bake in the preheated oven for 5 minutes; remove and top with desired ingredients before final baking.

By Healthy Boy

Ingredients

• ✓ active dry yeast
• potato
• bread flour
• water
• sugar
• olive oil
• salt
• tomato
• black olive
• water
• oregano

Instructions

1. 1 Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse under cold running water.
2. 2 Peel potato; mash in a large bowl with a fork. Pour in flour and mix well with your fingertips. Rub together until mixture is even and free of lumps.
3. 3 Combine 1 cup water, yeast, and sugar in a bowl. Mix well and let stand until frothy, about 5 minutes. Stir in 5 tablespoons olive oil.
4. 4 Pour yeast mixture over flour mixture; mix, adding remaining 1 cup water a little at a time, until a soft dough forms. Mix in 1 tablespoon salt.
5. 5 Knead dough on a clean work surface until smooth and soft, 8 to 10 minutes. Transfer dough to a greased bowl. Cover with a damp cloth; let rise in a warm place until doubled, about 2 hours.
6. 6 Grease a large rimmed baking sheet with 2 tablespoons olive oil. Place dough on the baking sheet; stretch into the corners. Arrange tomatoes and olives over dough.
7. 7 Mix remaining 1 tablespoon olive oil and 2 tablespoons water together in a bowl. Brush mixture over dough. Sprinkle remaining 1 tablespoon salt on top. Cover with a damp cloth; let rise for 30 minutes.
8. 8 Preheat oven to 400 degrees F (200 degrees C).
9. 9 Bake focaccia on the lower rack of the preheated oven for 15 minutes. Lift up with a fork to check bottom is golden brown. Transfer to the middle rack and bake until top is golden, 10 to 15 minutes more. Sprinkle oregano on top.

By Alemarsi

Ingredients

• ✓ active dry yeast
• water
• shortening
• salt
• sugar
• italian seasoning
• all-purpose flour

Instructions

1. 1 Combine warm water and yeast in a small bowl; stir until yeast is dissolved. Let stand until yeast forms a creamy foam, about 10 minutes.
2. 2 Pour yeast mixture into a large bowl; add shortening, salt, sugar, and Italian seasoning. Stir in flour by hand until dough comes together.
3. 3 Turn dough out on a floured work surface and knead until smooth, 5 to 8 minutes. Transfer to a large greased bowl. Cover with a moist towel and let rise in a warm place until doubled in size, about 45 minutes.
4. 4 Punch dough down gently. Let stand for 3 to 5 minutes for air to release. Roll into a ball; spread and stretch over the bottom of a pizza pan. Let rise for 15 minutes before topping and baking.

By copetenn

Ingredients

• ✓ active dry yeast
• water
• cornmeal
• all-purpose flour
• vegetable oil
• salt
• egg white
• water

Instructions

1. 1 Gather all ingredients.
2. 2 Dissolve yeast in 2 1/2 cups warm water in a large bowl. Let stand until creamy, about 10 minutes.
3. 3 Meanwhile, lightly grease a large bowl. Lightly grease two baking sheets and dust with cornmeal. Set aside.
4. 4 Add 4 cups flour, oil, and salt to yeast mixture; beat with an electric mixer until well combined. Add remaining flour, 1/2 cup at a time, beating on medium speed until well combined after each addition.
5. 5 When dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Place dough into the greased bowl and turn until coated. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.
6. 6 Punch dough down and divide into 8 equal portions. Shape each portion into a 4-inch round loaf; place four loaves onto each prepared baking sheet. Cover and let rise in a warm place until doubled in volume, about 35 minutes.
7. 7 Preheat the oven to 400 degrees F (200 degrees C).
8. 8 Whisk egg white and 1 tablespoon water together in a small bowl. Brush 1/2 of the egg wash over loaves.
9. 9 Bake in the preheated oven for 15 minutes. Brush loaves again with remaining egg wash and continue to bake until golden brown, 10 to 15 more minutes. Cool on wire racks.
10. 10 Make bread bowls by cutting a 1/2-inch thick slice from the top of each loaf. Scoop out bread in the center, leaving a 3/4-inch thick shell.
11. 11 Fill bread bowls with hot soup and serve immediately.

By Kerri Skrudland

Ingredients

• ✓ active dry yeast
• water
• white sugar
• all-purpose flour
• salt
• water
• olive oil

Instructions

1. 1 Combine 1/2 cup warm water, yeast, and sugar in a small bowl. Set aside until foamy, about 5 minutes.
2. 2 Mix flour and salt together in a large bowl. Add water, oil, and yeast mixture; mix well.
3. 3 Turn dough onto a lightly floured surface and knead until dough forms a solid lump, about 5 minutes. Place in a large greased bowl, cover, and let rise in a warm place until doubled, about 2 hours.
4. 4 Preheat the oven to 400 degrees F (200 degrees C).
5. 5 Divide dough in half and spread out onto 2 pizza pans, making two 16-inch pizzas.

By Kalyna

Ingredients

• ✓ active dry yeast
• water
• sugar
• all-purpose flour
• salt
• olive oil
• rosemary

Instructions

1. 1 Combine 5 tablespoons warm water, yeast, and sugar in a large bowl. Let stand until creamy, about 10 minutes.
2. 2 Add flour and 1/4 teaspoon salt to the yeast mixture; stir well to combine. Stir in 1 tablespoon additional water at a time, if necessary, until all flour is absorbed and mixture has pulled together into a dough. Turn out onto a lightly floured surface and knead until springy, 4 to 6 minutes.
3. 3 Lightly oil a large bowl. Place dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 30 minutes.
4. 4 Preheat the oven to 465 degrees F (240 degrees C). Lightly grease a baking sheet.
5. 5 Deflate dough and turn out onto a lightly floured surface. Knead briefly, then pat or roll dough into a sheet and transfer to the prepared baking sheet. Brush with remaining oil and make dimples across the surface with your fingertips. Sprinkle with rosemary leave and extra salt to taste.
6. 6 Bake in the preheated oven to desired crispness, about 10 minutes for light and fluffy or 20 minutes for crunchier and darker on the outside.

By Allrecipes Member

Ingredients

• ✓ active dry yeast
• water
• olive oil
• sugar
• salt
• all-purpose flour
• garlic
• oregano
• basil
• black pepper
• cilantro
• paprika

Instructions

1. 1 Put the water, olive oil, sugar, sea salt, flour, garlic, oregano, basil, black pepper, cilantro, paprika, and dry yeast into the pan of a bread machine individually in order as listed. Select Dough cycle; press Start. Let dough rest 5 to 30 minutes before using; the longer it rests, the thicker the crust.

By soxinsc

Ingredients

• ✓ active dry yeast
• water
• sugar
• olive oil
• salt
• whole wheat flour
• all-purpose flour

Instructions

1. 1 Pour warm water into a large bowl; stir in sugar to dissolve. Sprinkle yeast on top and let stand until foamy, about 10 minutes.
2. 2 Stir olive oil and salt into yeast mixture; mix in whole wheat flour and 1 cup all-purpose flour until dough starts to come together.
3. 3 Turn dough out onto a surface floured with remaining all-purpose flour; knead until all of the flour has been absorbed and dough becomes smooth, about 10 minutes.
4. 4 Place dough in an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 1 hour.
5. 5 Turn dough out onto a lightly floured surface; divide into 2 pieces for 2 thin crusts, or leave whole to make one thick crust.
6. 6 Form dough into a tight ball; place dough back into an oiled bowl and turn to coat the surface. Cover loosely with a towel; let stand in a warm place until doubled in size, about 45 minutes.
7. 7 Grease a large pizza pan. Roll a ball of dough with a rolling pin until it will not stretch any further. Then, drape it over both of your fists, and gently pull the edges outward, while rotating crust. When the circle has reached the desired size, place on the prepared pizza pan.
8. 8 Bake with sauce, cheese and toppings.

By Allrecipes Member

Ingredients

• ✓ active dry yeast
• bread flour
• whole wheat bread flour
• salt
• water
• olive oil
• cornmeal

Instructions

1. 1 Place white and wheat flour in a large bowl. Add salt, yeast, and water. Mix until a wet sticky dough comes together, about 5 minutes. Scrape down sides of bowl. Cover with foil. Allow dough to rise for 18 hours at room temperature. It should not be too warm.
2. 2 Punch dough down with a spatula and fold it over a few times.
3. 3 Lightly grease a heavy-rimmed baking sheet with olive oil. Sprinkle generously with cornmeal.
4. 4 Lightly spray a work surface with water. Place a long sheet of plastic wrap on the damp surface to hold it in place. Sprinkle plastic wrap with flour. Scrape the dough onto the floured surface. Sprinkle flour on top of the dough. Gently stretch and pull dough into a long, flat rectangular shape, 12 to 15 inches long. Bring plastic sheet to edge of prepared pan and flip the dough into the prepared pan. Reshape the dough, if necessary. Dust with flour. Cover with a light dry towel. Let rise about 2 hours.
5. 5 Preheat oven to 425 degrees F (220 degrees C).
6. 6 Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• bread flour
• white sugar
• salt
• black olive
• olive oil
• water
• cornmeal

Instructions

1. 1 In a large bowl, mix together flour, yeast, sugar, salt, black olives, olive oil, and water.
2. 2 Turn out dough onto a floured board. Knead until smooth and elastic, 5 to 10 minutes. Set aside, and let rise about 45 minutes, until it doubles in size. Punch down. Knead well again, for about 5 to 10 minutes. Let rise for about 30 minutes, until it doubles in size.
3. 3 Round the dough on kneading board. Place upside down in a bowl lined with a lint-free, well floured towel. Let rise until double in size.
4. 4 While the bread is rising for the third time, put a pan of water in the bottom of the oven. Preheat oven to 500 degrees F (260 degrees C).
5. 5 Gently turn loaf out onto a sheet pan that has been lightly oiled and dusted with cornmeal.
6. 6 Bake loaf at 500 degrees F (260 degrees C) for 15 minutes. Reduce heat to 375 degrees F (190 degrees C). Bake for 30 more minutes, or until done.

By MARBALET

Ingredients

• ✓ active dry yeast
• bread flour
• bread flour
• kosher salt
• olive oil
• water
• rosemary
• sea salt

Instructions

1. 1 Gather all ingredients.
2. 2 Stir yeast into bread flour in a bowl. Add salt, followed by 4 teaspoons oil, and water. Stir with a spoon until a wet, sticky dough forms.
3. 3 Cover and let sit at room temperature for 12 to 14 hours.
4. 4 Uncover dough and transfer to an oiled work surface. Using oiled hands, press and push the dough into a rectangle, 16x12 inches in size.
5. 5 Fold dough into thirds horizontally; fold vertically into thirds. Transfer smooth side up into a generously oiled pan.
6. 6 Cover the pan with plastic wrap and let rest until almost doubled in size, for 1 hour.
7. 7 Using oiled hands, fold once more into thirds horizontally, then into thirds vertically to develop gluten structure.
8. 8 Flip dough, smooth side up, on the pan; cover with plastic wrap and let rest for 1 hour more.
9. 9 Unwrap and stretch and fold dough once more in each direction using oiled hands.
10. 10 Transfer, smooth-side up, into a generously oiled metal baking pan. Lightly drizzle with additional olive oil and stretch to fit the pan. Cover and let rest for 2 hours.
11. 11 Preheat the oven to 425 degrees F (220 degrees C). Unwrap and poke holes in the top of the dough using oiled fingers if desired for the traditional focaccia look. Scatter over rosemary and flaky sea salt.
12. 12 Bake in the center of the preheated oven until browned, about 30 minutes. Let cool in the pan for 10 minutes; transfer to a wire rack and let cool to room temperature, about 30 minutes.
13. 13 Slice and serve.

By John Mitzewich

Ingredients

• ✓ active dry yeast
• ✓ active dry yeast
• water
• bread flour
• water
• milk
• bread flour
• water
• olive oil
• salt

Instructions

1. 1 Make the sponge: Stir warm water and yeast together in a small bowl. Let stand for 5 minutes, or until creamy.
2. 2 Combine bread flour and warm water in a large bowl; stir in yeast mixture for 4 minutes. Cover with plastic wrap and let sponge stand at room temperature for at least 12 hours and up to 1 day.
3. 3 Make the bread: Combine warm milk and yeast together in a small bowl. Let stand for 5 minutes, or until creamy.
4. 4 Transfer milk-yeast mixture to the bowl of a stand mixer fitted with a dough hook. Add sponge, bread flour, warm water, and oil; blend until flour is just moistened. Add salt and mix until dough is smooth and elastic, about 8 minutes.
5. 5 Scrape dough into an oiled bowl and cover with plastic wrap. Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. The dough will be sticky and full of air bubbles.
6. 6 Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour.
7. 7 Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
8. 8 At least 45 minutes before baking ciabatta, place a baking stone on the oven rack in the lowest position in the oven; preheat the oven to 425 F (220 degrees C).
9. 9 Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of the loaf parallel to the far edge of the baking sheet. Line up the far edge of the baking sheet with the far edge of the baking stone in the preheated oven and tilt to slide the loaf with parchment onto the back half of the stone. Transfer the remaining loaf to the front half of the stone in a similar manner. Bake ciabatta loaves until just golden, about 20 minutes. Cool loaves on a wire rack.

By Benoit Hogue