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Ingredients

  • 400 mL (1⅔ cups) warm water
  • 25 mL (5 tsp) white sugar
  • 20 mL (4 tsp) traditional active dry yeast
  • 1 L (4 cups) all purpose flour
  • 15 mL (1 Tbsp) salt
  • 60 mL + 15 mL (¼ cup + 1 Tbsp) canola oil
  • 30 mL (2 Tbsp) cornmeal
  • 2 mL (½ tsp) dried chili flakes
  • 2 mL (½ tsp) coarse salt
  • 10 mL (2 tsp) dried rosemary*

 

*NOTE: You can substitute oregano or thyme for the rosemary.

Directions

1. In a large mixing bowl, dissolve sugar in warm water. Add yeast to water and let
stand for about 10 minutes or until frothy.

In the same bowl, stir in 875 mL (3½ cups) of flour, the salt, and 15 mL (1 Tbsp) of oil.
Mix with a wooden spoon.

2. Turn onto a floured surface and knead dough for about 5 minutes or until smooth.
Add remaining 125 mL (½ cup) flour as needed (if the dough is very sticky).

3. Place dough in a clean well oiled bowl, cover, and let rise for about 30 minutes or until doubled in size. After the rise, punch dough down, cover, and let rise again for 30 minutes or until doubled in size.

4. Lightly oil the baking sheet and sprinkle the bottom evenly with cornmeal. Place the dough on the prepared pan. Using your fingertips, push the dough into all corners of the pan. With slightly wet fingertips, push dimples into the top of the dough.

5. Brush dough with remaining 60 ml (1/4 cup) of oil, and sprinkle with chili flakes, coarse salt, and dried rosemary.

Let dough rise in the pan, uncovered, for 20 minutes or until doubled in thickness.

Meanwhile, preheat oven to 190 °C (375 °F).

6. Bake for 20–25 minutes or until golden brown and bread sounds hollow when tapped. Remove from the oven using oven mitts and let cool in the pan for 10 minutes.

Remove bread to a cutting board and cut into squares.

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