I've come a long way in overcoming my fear of yeast baking, and I was actually excited to see this month's Taste of Home Bakeable challenge was a savory bread. I've been hitting the farm pretty much weekly and had some great veggies and herbs on hand.
I used my KA mixer for the dough and then popped it into the oven on the proof cycle. I pressed the dough down into the pan as directed, making dimples to catch the oil and then added my decorations. I used bell peppers, hot peppers, red onion, grape tomatoes, chives, sage, garlic scapes and thyme.
I popped it back in the oven on the proof cycle for 30 mins. I had to press a few of the herbs back down slightly. I brushed the top with a little bit more oil and then sprinkled it lightly with kosher salt.
Thanks so much to James S. for the recipe and to Taste of Home for another great #Bakeable challenge! If you'd like to participate in this one or future challenges, you can get the details here.
- 1 packet (1/4 ounce) active dry yeast
- 1 1/4 cups warm water, divided
- 1 tablespoon honey
- 3 cups all-purpose flour
- 1/4 cup plus 3 tablespoons olive oil, divided
- 3/4 teaspoon salt
- 1 teaspoon flaky sea salt (optional)
- Veggies and herbs to decorate
- In a large bowl, dissolve yeast in 1/2-cup warm water and honey; let stand for 5 minutes.
- Add flour, 1/4 cup oil, salt and remaining 3/4-cup water; mixing until smooth (dough will be wet).
- Scrape the sides of the bowl clean; cover and let rise in a warm place until doubled, about 45 minutes.
- Brush a 13x9-in. baking pan with 1 tablespoon oil. Gently scrape dough directly into pan.
- With oiled hands, gently spread dough. If dough springs back, wait 10 minutes and stretch again.
- Make indentations in the dough with your fingers. Drizzle with remaining 2 tablespoons oil.
- Decorate as desired with vegetables and herbs. Let rise until doubled in size, 30-40 minutes.
- Preheat oven to 425º. If desired, sprinkle with sea salt. Bake until golden brown, 20-25 minutes. Cut into squares; serve warm.
Other #Bakeable challenge recipes you may enjoy: