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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place the saffron threads in a heatproof container. Pour the boiling water over the strands and let infuse until lukewarm. | 2. While the saffron is infusing, place the flour, salt, yeast and olive oil in a food processor. Turn machine on and gradually add the saffron and its soaking liquid. Process until the dough forms a ball. | 3. Turn the dough out onto a floured board and knead 10-15 minutes. Place in a bowl, cover and allow to rise until doubled in size, approximately 30-40 minutes. | 4. Punch down the dough and roll into an oval shape about 1/2" thick. (The shape does not have to be perfect.) Place the dough on a greased aluminum baking sheet and allow to rise for 30 minutes. | 5. Preheat oven to 400 degrees. Using your fingertips, press indentations over the surface of the bread. | 6. Brush lightly with olive oil, cover with the topping ingredients, and lightly drizzle a small amount olive oil on top. | 7. Bake 25 minutes or until the loaf sounds hollow when tapped on the base. | 8. Let cool on a wire rack. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
saffron thread	1	pinch		-	-	-	-
water	2/3	cup	boiling	0.0	0.0	0.0	0.0
flour	2	cups	unbleached	729.12	53.6256	63.5208	34.692
salt	1/2	teaspoon		-	-	-	-
active yeast	1 1/2	1/2		-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
garlic clove	2		sliced	-	-	-	-
red onion	1/2		cut	22.0	5.1370000000000005	0.605	0.055
rosemary sprig				-	-	-	-
black olive	12		imported pitted chopped	-	-	-	-
olive oil	1	tablespoon		119.34	0.0	0.0	13.5

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