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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Sprinkle yeast into 200ml of the water in a bowl. | 2. Let sit 5 mins; stir to dissolve. | 3. Mix about 3/4 of the flour with salt together in a large bowl. | 4. Make a well in the centre and pour in the yeasted water and olive oil. | 5. Mix in the flour. | 6. Stir in remaining water to make a sticky dough, using a wooden spoon. | 7. Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough. | 8. Turn dough out onto a lightly floured surface. | 9. Knead until smooth, silky and elastic, about 10mins. | 10. (you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel. | 11. Leave to rise until doubled, 1 1/2- 2 hours. | 12. Knock back and divide the dough into 2 equal pieces. | 13. Chafe for 5 minutes. | 14. Chafing: Form each piece into a ball by cupping your hands gently around it. | 15. Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion. | 16. Continue until the dough forms an even, round shape. | 17. This action is called CHAFING. | 18. Leave to rest 10 minutes. | 19. Roll out each piece of dough into a 9 inch round. | 20. Place one round on an oiled baking sheet. | 21. Arrange the cheeses and basil on top, then seal the filling using the second round. | 22. Cover the dough loosely with a tea towel. | 23. Prove until doubled, about 30 minutes. | 24. Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep. | 25. Sprinkle with coarse salt and 1 tablespoon of olive oil. | 26. Top with rosemary sprigs. | 27. Bake in a preheated oven at 400°F/200°C for 30-45mins until golden. | 28. Drizzle immediately with remaining olive oil, and serve warm. | 29. Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400°F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
active yeast	2	teaspoons		-	-	-	-
water	300			0.0	0.0	0.0	0.0
bread flour	500			247285.0	49683.05	8206.3	1137.1
salt	1 1/2	1/2		-	-	-	-
olive oil	3	tablespoons		358.02	0.0	0.0	40.5
gorgonzola	200		crumbled	-	-	-	-
mozzarella cheese	200		sliced	-	-	-	-
basil leaf	1/4	cup		-	-	-	-
salt	1/2	teaspoon	coarse	-	-	-	-
rosemary	3	sprigs		-	-	-	-
olive oil	4	tablespoons		358.02	0.0	0.0	40.5

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