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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 35 minutes, Preparation Time - 20 minutes

• Source

  All Recipes

| 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. Punch dough down with a spatula and fold it over a few times. | 3. Lightly oil a heavy rimmed baking sheet with vegetable oil. Sprinkle generously with cornmeal. | 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. Preheat oven to 425 degrees F (220 degrees C). | 6. Bake dough in preheated oven until loaf is nicely browned, 35 to 45 minutes. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white bread flour	3 1/2	cups		1730.995	347.7814	57.4441	7.9597
wheat bread flour	1/2	cup		247.285	49.683	8.2063	1.1371
salt	1	1/2 teaspoons		-	-	-	-
active yeast	1/4	teaspoon		-	-	-	-
water	2	cups		0.0	0.0	0.0	0.0
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
cornmeal	2	tablespoons		55.205	11.7257	1.2383	0.5475

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.