Mark Helle/ Provence

Thursday, June 29, 2000 – Recipe #2525

1t active dry yeast
1t sugar
1 1/3c lukewarm water
2T extra-virgin olive oil
1t sea salt (fine)
4c bread flour

Directions: In the bowl of a heavy duty mixer fitted with a paddle, combine yeast, sugar, water, and stir to blend. Let stand until foamy, about 5 minutes. Stir in olive oil and salt. Switch to the hook attachment on the mixer and add the flour, a little at a time, mixing at the lowest speed until most of the flour has been absorbed and the dough forms a ball. Continue to mix at the lowest speed until soft and satiny, but still firm, about 4 to 5 minutes. Add additional flour if necessary, to keep the dough from sticking. Transfer the dough to a bowl, cover tightly with plastic wrap, and place in the refrigerator. Let the dough rise in the refrigerator until doubled or tripled in bulk, about 8 to 12 hours. The dough can be kept for 2 to 3 days in the refrigerator. Simply punch down the dough as it doubles or triples. Bake at 450 degrees for about 20- 25 minutes until golden brown.


Anne Clayton/ Clayton- Blackmon: A Bistro

1lb fresh tomatoes, all varieties, chopped
2T each fresh basil, Italian parsley & oregano, chopped
2 cloves minced garlic
1c red onion, thinly sliced
10 Calamata olives, pitted & chopped
1/2 jar capers, drained
1/2c extra virgin olive oil
1/4c dark balsamic vinegar
kosher salt & fresh ground pepper to taste
1/2c shaved parmesan cheese or feta cheese
1 loaf Tuscan Bread, toasted and cubed

Directions: Combine all ingredients except bread and cheese, adjust seasonings to taste. Toss with bread cubes ands top with cheese. Allow 1/4 lb. salad per person as a first course, or 1/2 lb. per person as a lunch entrée.

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