Ingredients
- 1 package Active Dry Yeast
- 1 tbsp Sugar
- 1 1/4 cups Warm Water
- 1 tsp Cento Fine Sicilian Sea Salt
- 2 1/2 cups Anna TIPO 00 Flour, plus 1/4 cup for extra for dusting
- 2 tsp Cento Imported Extra Virgin Olive Oil, plus 1 tsp for extra drizzling
Directions
Preheat oven to 350ËšF.
Add yeast and sugar to water. In a separate bowl, combine salt and flour, making a well in the center. Slowly pour yeast mixture into the well and mix with a wooden spoon until all liquid is absorbed and a sticky dough ball is formed. Sprinkle flour on a flat surface and begin to knead dough, adding flour a little at a time to tighten the dough in a taffy like consistency, (only using enough flour so it will not be too sticky). Continue kneading for about 3 to 5 minutes until the dough is smooth, then form into a ball. Add dough ball and 1 teaspoon oil to a bowl, flipping to coat in oil to avoid sticking. Cover and let rise for 35-45 minutes. Use 1 tablespoon of oil to lightly grease baking sheet. Remove dough from bowl and cut into desired shape or loaf, then place on oiled baking sheet. Brush top of the dough with remaining oil, cover with plastic wrap and let rise for an additional 45-60 minutes, until doubled in size. When ready to bake, cut slits on top with a serrated knife and bake for about 45 min-1 hour, or until tops are golden brown. Remove from oven and place on wire rack, let cool for 10 minutes before serving or shut over and let it cool off in the oven.
