Kochbuch fur Frakese: 2024

Saturday, December 21, 2024

BUTTERMILK PANCAKES

Ingredients:

1 c flour

1 1/2 T sugar

3/4 t baking powder

3/4 t baking soda

3/4 t salt

1 1/2 c buttermilk

2 eggs

2 T butter, melted

Additional oil for the pan

(1 banana, 1 egg, and 1 T whole wheat flour)

Methodology:

Whisk all dry ingredients together in a large bowl.

Whisk the eggs and buttermilk together, then mix in the melted butter.

Pour the wet ingredients into the dry ingredients and mix until combined.

Cook over low heat in an oiled, cast iron skillet.

Serve with whipped cream and jam or fresh fruit.

(Add in 1-2 bananas, mashed, and an additional egg, to the wet ingredients, and 1 T whole wheat flour per banana to the dry ingredients)

HOT CHOCOLATE

From the NYTimes, paywalled

Ingredients:

1/2 c water

1/4 c unsweetened(, dutch processed) cocoa powder

3 c milk

1 T sugar

1 pinch salt

4.5 oz chopped bittersweet chocolate

Methodology:

Whisk the water and cocoa together until smooth in a medium saucepan.

Whisk in milk, sugar and salt, and heat over medium flame until tiny bubbles form around the edge of the pan.

Remove from heat, pour in the chopped chocolate, and leave undisturbed for 1 minute. Whisk thoroughly, taste for sweetness, and serve.

Top with whipped cream, if desired.

Thursday, December 19, 2024

THANKSGIVING II TURKEY

From the NY Times, via the Defector

Ingredients:

2 c buttermilk

33 g salt

2-3 lb turkey breast, skin on, if possible, on or off the bone

Methodology:

One or two days before you plan to cook, place buttermilk and salt in a large bowl, and stir to dissolve salt. Add turkey to bowl, and toss to cover. Refrigerate for 24-36 hours, turning the turkey periodically so it brines evenly.

Two hours before you plan to cook, remove the turkey from the bowl and scrape off as much buttermilk as is easily done. Discard buttermilk, set turkey on a rimmed plate and leave to adjust to room temperature.

Position a rack in the upper third of the oven and heat to 425°F. Place breast skin-side up on a rimmed baking sheet lined with a wire rack or parchment paper.

Place baking sheet on the prepared oven rack and roast the turkey until an instant-read thermometer reads 150°F in the thickest part of the breast, about 40 minutes for a boneless, or 50 minutes for a bone-in breast.

Rest 20 minutes, slice and serve with gravy, apple orange cranberry sauce, and Brussels sprout-kale salad.

Wednesday, December 11, 2024

EGG NOG

Adapted from Jamie Oliver

Ingredients:

2 c milk, or 1 1/2 c milk and 1/2 c cream

2 cinnamon sticks

1/2 t freshly grated nutmeg

pinch salt

1 vanilla pod, seeds scraped out, or 1 t vanilla

2 egg yolks

1/3 c sugar

Methodology:

Heat the milk, cinnamon sticks, nutmeg and salt (and vanilla pod, if using), to steaming in a saucepan.

Meanwhile, whisk the yolks with the sugar in a small bowl, until lighter in color.

Temper the eggs by whisking in a ladle of hot milk. Mix until smooth, then pour egg-milk mixture into the remaining milk in the saucepan and cook over low heat until it thickens.

Add vanilla extract, if using, and sprinkle with nutmeg.

Cool and serve topped with more nutmeg, if desired.

Tuesday, December 10, 2024

MANHATTAN FISH CHOWDER

Adapted from Myrecipes, via the wayback machine

Ingredients:

3 T butter

3 medium onions, chopped (about 2 3/4 c)

3 garlic cloves, minced

1/4 c tomato paste

1 c dry white wine

3 c water

3 medium carrots, chopped (about 1 c)

3 celery stalks, diced (about 3/4 c)

3 medium red or gold potatoes, chopped (about 2 c)

3 c shredded kale

1 28-oz can diced tomatoes, with juice

1 T chopped fresh or 1 t dried thyme

1 t salt

1/2 t ground pepper

1 bay leaf

1/2 t smoked chipotle chili flakes

1 t smoked paprika

2 lb halibut fillets, skin removed and cut into 1/2" pieces

Methodology:

Melt butter over medium heat in a large dutch oven. Add onion and cook, stirring occasionally, until lightly golden. Add garlic and stir until fragrant, 2 minutes. Add tomato paste, and cook for 1 minute.

Pour in white wine, scraping up any tomato paste that is stuck to the bottom of the pot. Cook until the pot is almost dry. Add all remaining ingredients but fish, and bring to boil, then simmer for 30 minutes, or until potato is tender.

Add fish, cover and simmer 10 minutes, or until fish flakes easily.

Serve with crusty bread.

Monday, December 9, 2024

PIZZA DOUGH

Direct from Joe Rosenthal's How to Pizza

Ingredients:

476 g King Arthur All Purpose Flour

12 g salt

1.2 g instant yeast (3/8 t)

7 g sugar

10 g olive oil

295 g water

Pizza Toppings:

Shredded low-moisture mozzarella

Gustarossa whole tomatoes, crushed by hand

Anchovies

Methodology:

Mix all ingredients together by hand in the bowl of a stand mixer until all the flour is incorporated (loosely). Attach the dough hook and knead on "stir" for 7-10 minutes, or until the dough is smooth, and beginning to climb the hook.

Remove the hook from the machine, cover with a wax wrap, and rest for 15 minutes.

Grease 4 lidded containers with olive oil. Separate the dough into 4 equal pieces (200 g each), form into a taut ball by folding and pinching the edges to the center, and then turning over and rubbing on the work surface to tighten. Place one ball into each container, and proof in the fridge for 1-4 days, ideally using on day 3.

--- day of baking ---

Remove the dough from the fridge 3 hours before baking it. Remove it from the proofing container, re-oil the container, and add the dough back. Cover and rest for 3 hours.

Preheat the oven to 450-550°F, with baking steel, 1 1/2 hours before baking pizza.

Prepare the toppings for the pizza.

Make one pizza at a time, leaving all remaining doughs un-stretched.

Stretch the dough (consult How to Pizza, under "stretching").

Top dough, season, launch into the oven, and bake 10-12 minutes, rotating if necessary.

Remove, slice and enjoy.

APPLE ORANGE CRANBERRY SAUCE

Recipe from Williams Sonoma

Ingredients:

1/2 orange, juiced and peeled, peel finely diced

2 c water

1 tart apple, quartered, and diced

1 bag or 3 c cranberries

1 c sugar

1/2 t cinnamon

1/4 t cloves

Methodology:

Remove and discard the white membrane from the inside of the orange peel. Finely dice the peel, and bring it to a simmer in a medium saucepan with the water. Simmer for 10 minutes, then drain, reserving the peel.

Add all ingredients, including the peel, to the saucepan, and bring to a simmer. Partially cover, and cook over low heat, stirring occasionally, for 10-15 minutes, or until the sauce thickens.

Monday, December 2, 2024

SOURDOUGH BREAD

Adapted from the beginner's loaf on The Perfect Loaf

Feed the sourdough starter the night before starting the below recipe.

9:00 am LEVAIN

19 g mature starter 50%

19 g whole wheat flour 50%

19 g bread flour 50%

38 g water 100%

13:00 pm AUTOLYSE

386 g King Arthur bread flour

57 g whole wheat flour

26 g rye flour

325 g water

14:00 pm MIX

Add 9 g salt and levain to autolyse bowl and pinch together for a minute.

Rest for 30 minutes.

14:30 pm, BULK FERMENTATION

15:00 pm, Perform 4 sets of stretch and folds, each separated by 30 minutes.

15:30 pm,

16:00 pm

16:30 pm SHAPING AND COLD FERMENTATION

Make an envelope fold with the dough, then fold widthwise and pinch closed.

Turn the ball so the seam is on the bottom and make the surface taut.

Place seam up in a cloth lined bowl, and cover. Refrigerate until morning.

THE NEXT DAY

8:30 am Preheat oven to 450°F with lidded dutch oven inside.

9:30 am Flip dough upright onto parchment paper, score surface of dough with lame.

Place ceramic baking weights into preheated pot, add dough using parchment.

Spray liberally with water, close lid, and bake for 25 minutes.

Remove lid, lower heat to 400°F, bake 25 more minutes.

Rest until cool, then cut and enjoy or slice completely and freeze for toast.

Thursday, November 28, 2024

STICKY CINNAMON ROLLS

From the Secret Family Cookbook

Makes approximately 15 rolls, 9 in a 9" square pan, 6 in a loaf pan.

Ingredients:

1 c milk

2 1/4 t yeast, or 1 packet

4 T butter, melted

3 T sugar

1 1/2 t salt

1 egg

3 c flour

1 T butter, softened

1/2 c nuts, chopped

1/2 c brown sugar

1/2 c corn syrup

1 T butter, softened

1 t cinnamon

1 T sugar

1/4 t mace

1/4 t nutmeg

Methodology:

Combine all ingredients in the first group but the flour in the bowl of a stand mixer, and mix using the whisk attachment, until smooth. Switch to the dough hook and add the flour, mixing on low until smooth, 10-15 minutes. Add more flour if necessary, to achieve a smooth, workable dough.

Cover with wax cloth and allow to rise in a temperate place for 40-60 minutes.

Meanwhile, prepare the pans. Spread the softened butter over the bases of both pans. Sprinkle with brown sugar and nuts, and drizzle with corn syrup. Set aside.

Knock the dough down and roll out on a floured work surface to a 20" x 12" rectangle. Spread with the softened butter and sprinkle evenly with the spiced sugar mixture. Roll up from the long edge, resulting in a long roll of dough, and cut into 1" to 1 1/2" rounds. Distribute the rolls into the pans (9 in the square pan and 6 in the loaf pan is my usual breakdown), and either place somewhere cool to rise overnight, or allow to rise on the counter until doubled in size.

If baking the following morning, set the oven to 375°F and place the rolls in the oven as soon as you turn it on. They will continue to rise as the oven heats. Bake for 20-30 minutes.

If you're baking the rolls after rising on the counter, allow the oven to preheat completely before baking the rolls 20-30 minutes, to prevent over-proofing.

Either way, allow to cool 5 minutes, and then invert each pan over a plate, scrape any remaining caramel onto the rolls, and enjoy.

Saturday, November 23, 2024

RICH CHOCOLATE PUDDING

Adapted from Serious Eats

Not to be confused with the Milk Chocolate Pudding, also on this site

Ingredients:

1/4 oz powdered Knox's gelatin (1 packet = 1 T)

475 g milk, divided

85 g sugar (was 100g)

25 g cocoa powder (was 20g)

1/2 t salt

1 t vanilla (was 2 t)

Methodology:

Combine 75 g milk with the powdered gelatin in a medium bowl, and whisk briefly.

Whisk all remaining ingredients but the vanilla in a medium saucepan and cook over medium heat until tiny bubbles form in the liquid around the sides of the pan.

Remove from heat and pour one half cup of the hot cocoa mixture into the gelatin bowl. Whisk, then pour back into the pot, and whisk until smooth. Pour into a resealable container, add the vanilla, and refrigerate, uncovered for 15 minutes. Cover and refrigerate until set, a couple hours.

Whisk well before eating, if you want the texture to be smooth and creamy. Serve topped with cream whipped to soft peaks.

Monday, November 18, 2024

HAND-PULLED NOODLES

From the NYTimes

Ingredients:

374 g bread flour (2 3/4 c)

3/4 t salt

1 c lukewarm water

oil

Methodology:

Combine first 3 ingredients in the bowl of a stand mixer, and mix on medium for 5-7 minutes, until smooth.

Remove from bowl, oil, cover tightly in plastic wrap, and rest for 20 minutes on the counter.

Lightly oil a baking sheet and set aside.

Working with one quarter of the dough at a time, keeping all the rest tightly wrapped, roll out into a 12"x4" rectangle, 1/16" thick. Place on the baking sheet, oil the top surface of the dough, and cover with another piece of plastic wrap. Repeat with remaining pieces of dough, fitting two pieces of rolled out dough under each piece of plastic. Set aside to rest on the counter for 6 hours (or a minimum of 3 hours).

Once dough has rested, bring a large pot of salted water to boil, then reduce to simmer.

Meanwhile, lightly grease another baking sheet.

Working with one piece of dough at a time, cut into 6 slices, widthwise, and gently pull each strip until it's 2 - 2 1/2 feet long. Place on the greased sheet; overlapping if necessary.

When the first batch of noodles is formed, bring the pot of water back to a rapid boil, and add all the noodles at once, stirring with tongs or chopsticks once they're submerged. Simmer for 2 minutes, then remove to a colander with the tongs. Drizzle with a little oil to prevent sticking. Repeat with remaining pieces of dough.

Sunday, November 17, 2024

OVEN PANCAKE

Adapted from Smitten Kitchen

Scaled up Fall 2025, scroll down for original amounts.

Ingredients:

Small Large cast iron pan

1 1/2T 3T butter

Batter:

3 6 eggs

3/8 c 3/4 c flour

3/8 c 3/4 c milk

1/4 t 3/8 t salt

1 1/2 t 2 T sugar

Methodology:

Heat the oven to 425°F. Place the skillet(s) in the oven to preheat.

Mix the batter.

Remove the skillet(s) from the oven and add the butter. Once it has melted, swirl to coat the sides of the pan.

Pour the batter into the skillet(s), return to the oven, and bake for 12-15 minutes, or until golden and set.

Original Smaller Volume:

Ingredients:

Small Large cast iron pan

1T 2T butter

Batter:

2 4 eggs

1/4 c 1/2 c flour

1/4 c 1/2 c milk

1/8 t 1/4 t salt

1 t 1 T sugar

Friday, November 8, 2024

ROASTED CARROT CAKE

Cake adapted from Sally's Baking Addiction, frosting from Alexandra's Kitchen

Cake:

Ingredients:

157 g AP flour

1 t baking powder

3/8 t baking soda

1/4 t salt

1/2 t cinnamon

1/2 t nutmeg

1/2 t mace

120 ml vegetable oil

125 g light or dark brown sugar

50 g white sugar

1/2 c roasted, puréed carrots

2 eggs, room temperature

1 1/2 t vanilla

105 g shredded carrots (approximately 2 medium)

Methodology:

Preheat the oven to 350°F and prepare two 6" cake tins, by greasing them and lining the bottoms with parchment paper circles.

Whisk the dry ingredients together in a medium bowl.

Whisk the wet ingredients together in a large bowl. Add the dry ingredients and mix to combine. Fold in the shredded carrots.

Divide batter evenly between both cake tins, and bake for 30 minutes, rotating tins halfway through.

Remove tins from the oven, cool 15 minutes, and then remove the cakes from the tins and cool completely on a cooling rack.

Trim off rounded domes, if necessary, and frost with the following:

Frosting:

Ingredients:

4 oz (113 g) cream cheese, cold

1/4 c (50 g) white sugar

2/3 c heavy cream

Pinch of salt

1/2 t vanilla

Methodology:

Beat the cream cheese and sugar together in a stand mixer until light and fluffy, scraping down the bowl once, 2 minutes.

Add the cream, salt and vanilla, and beat until fluffy and thickened. Add a dash more cream, to loosen, and another pinch of salt, if necessary.

This makes enough frosting to frost the cake, top, sides, and as generous filling between two layers.

Wednesday, November 6, 2024

SOME CRUST MOCHA COOKIES

From the LA Times

Ingredients:

2 1/4 oz unsweetened chocolate, chopped

4 1/2 oz bittersweet chocolate, chopped

4 T butter, unsalted

2 eggs

1 1/2 T instant espresso

7/8 c sugar

1/4 c pastry flour

1/8 t baking powder

1/8 t salt

4 oz bittersweet chocolate, 1/2" chunks

Methodology:

Preheat the oven to 350°F.

Melt first group of ingredients, don't cool.

In the bowl of a stand mixer, using the whisk attachment, beat the second group of ingredients on high 2-3 minutes, until mixture lightens in color and thickens.

Pour in the melted chocolate mixture, and mix to combine. Add third group of ingredients and mix gently until just combined. Remove from stand mixer and mix in chocolate pieces.

Scoop 1/4 c amounts of dough onto parchment paper and bake for 15 minutes.

CROISSANT BRITTLE

For every 1 croissant:

3 T milk

3 T sugar (+ more for sprinkling)

1/4 t salt

300°F for 35 minutes

SUSHI RICE SEASONING

For 2 cooker cups of rice:

1/2 t salt

4 t sugar

1/2 c rice vinegar

For 1 1/2 cooker cups of rice:

3/8 t salt

1 T sugar

3/8 c rice vinegar

For 1 cooker cup of rice:

1/4 t salt

2 t sugar

1/4 c rice vinegar

HONG KONG EGG SANDWICH

From Lucas Sin

Ingredients:

2 slices brioche bread, crusts removed

Butter for toasting one side of the bread

2/3 t oil

2 large eggs

2 t cornstarch

2 t milk

1/8 t salt

1 pinch pepper

2 t water

Methodology:

Toast one side of each slice of bread in a buttered pan until golden. Set aside.

Whisk the eggs and subsequent ingredients in a small bowl. Heat the oil in a non-stick pan until almost smoking, then turn off the heat.

Add the egg mixture to the pan, scooting the cooked portion of egg out of the way and allowing all the egg to cook, without scrambling it into small pieces. Once almost set, scoot to the side of the pan and form into a shape the same size as the bread. Transfer to a slice of bread, toasted side up, and top with another toasted-side-down slice of bread.

SAUCE MORNAY

For 8 oz pasta:

1 T butter

1 T flour

1/2 c milk

1 c grated cheese

Tuesday, November 5, 2024

SAVOIARDI BISCUITS / LADY-FINGERS / SPONGE COOKIES

From Marcellina in Cucina

Ingredients:

2 eggs, separated, room temperature

50 g sugar, or caster sugar

1/4 t lemon extract

3/4 t vanilla extract

A pinch of kosher salt

50 g flour

25 g cornstarch

4 T powdered sugar

Methodology:

Preheat oven to 350°F. Line two baking sheets with parchment paper.

In a stand mixer, beat egg whites to stiff peaks, adding a spoonful of sugar every 30 seconds, until the sugar is dissolved and the eggs form glossy peaks.

Add extracts and salt to egg yolks and whisk to combine. Gently fold the yolks into the whites.

Sift the flour and cornstarch over the egg mixture and gently fold to combine, making sure no pockets of flour or egg remain.

Pipe 4" lengths of batter from a piping bag fitted with a 1/2" tip (or the tip snipped off), leaving space between lengths to allow for spreading.

Sift half of the powdered sugar over the cookies. After 5 minutes, sift the remaining powdered sugar over the cookies. This forms the crispy shell.

Bake cookies for 10 minutes, then rotate the trays and bake for another 5 minutes.

Allow cookies to cool for 5 minutes, then remove from the parchment paper and allow to finish cooling on a wire rack. Store in an airtight container.

TIRAMISU

Adapted from the Pioneer Woman website

Ingredients:

3 egg yolks

2 T + 1 T sugar, divided

1/4 c + 1/4 c marsala wine, divided

1/2 c whipping cream

8 oz mascarpone, room temperature

1 1/2 c espresso, or 1 1/2 c hot water with 5 t nespresso, cooled

2 t vanilla

7 oz savoiardi, or lady-finger cookies

Cocoa powder, for dusting

Methodology:

In the bowl of a double boiler, whisk the egg yolks with 2 T sugar until the yolks turn pale. Whisk in 1/4 c marsala. Heat the custard over simmering water in the double boiler, whisking or stirring constantly, until it thickens considerably, holding its shape when spooned. Remove from heat, pour into a large lidded container and refrigerate until cool. Once the custard is chilled, whisk mascarpone into it until smooth.

In the bowl of a stand mixer, whip the cream and remaining 1 T sugar until firm peaks form (begin with the machine running at a high speed; it'll take a while to start whipping, since the volume of cream is low). Scrape in the chilled custard/mascarpone mix, and fold the cream in until combined.

Combine the espresso, 1/4 c marsala and vanilla in a bowl just large enough to fit a lady-finger.

----The recipe can be prepared ahead of time up to this point----

Dip the lady fingers into the coffee mixture one by one. They should be saturated, but not falling apart - break one in half, and make sure the coffee mixture has penetrated to the center. If it hasn't, soak the cookies longer. Arrange the first layer of cookies in the dish (4"x9", or a bread pan). Spread with 1/3 of the custard, and cover the cookies completely. Sift over the cocoa.

Repeat twice more. Cover and chill for at least 3 hours, to allow the cookies to soften and the custard to set.

Double the recipe to fill an 8"x8" pan.

Monday, October 21, 2024

SPICY CUMIN LAMB

Straight from the Xi'an Famous Foods cookbook

Serves 4-6

Ingredients:

20 oz boneless lamb leg, ideally partially frozen

1 T cornstarch

1 T plus 1/4 c olive oil, divided

3 scallions plus 2 scallions, trimmed and sliced (2 are reserved for serving, below)

2" piece ginger, peeled and finely chopped

3 garlic cloves, peeled and sliced

3 T ground cumin

2 t salt

1 T red chili powder

1 medium red onion, sliced

3 longhorn peppers, diagonally sliced into rings

Noodles and sauce (for 2 servings):

Whatever noodles you want to serve this with, cooked according to package instructions

1/2 c cabbage or bok choy, chopped into 2" pieces, blanched 30 seconds in noodle water

2 scallions, reserved from above

1 celery stalk, chopped

4 T noodle sauce, see below (or substitute with 2 T soy sauce, 2 T black vinegar, 1 t oyster sauce)

XFF chili oil, to taste (or chili flakes, optional)

Noodle sauce:

1/2 c soy sauce

3 T black vinegar

2 t oyster sauce

1/4 t sugar

1 star anise pod

1/2 t sichuan peppercorns

1 bay leaf

1/4 t salt

1/2 t fennel seeds

1" piece fresh ginger, peeled and sliced

dash of white pepper, ground

Combine all ingredients in a saucepan with 2 T water, bring to a boil over high heat. Turn the heat down, simmer for 2 minutes. Then remove from heat, cover, and let steep 10 minutes. Strain and refrigerate.

Methodology:

Slice the lamb into 1/4" thick slices. Place into a large bowl with the cornstarch and 1 T oil and mix together until all the lamb is coated.

In a large skillet, heat the remaining 1/4 c oil over high heat for 1 minute. Add the scallions, ginger and garlic and saute for 30 seconds. Add the lamb and stir fry for about 5 minutes, until fully cooked.

When the meat turns an even brown color, turn the heat to low, add the cumin, salt, chili powder, peppers and onions. Stir to combine, cook 1 minute, and set aside.

Place one serving of noodles in a large bowl, top with half blanched vegetable, half scallion and celery. Pour over 2 T noodle sauce, add portion of cumin lamb, add chili oil to taste. Serve.

Tuesday, October 15, 2024

LEEKS IN VINAIGRETTE

Straight from Bon Appetit

Ingredients:

4 medium to large leeks, white and light green parts only, any tough layers removed

Kosher salt

1 small shallot, minced

1 small garlic clove, grated

1 T sherry or red wine vinegar

1 t Dijon mustard

1 t whole grain mustard

1/2 t fresh thyme, minced

1/4 t sugar

2 T olive oil*

Black pepper

Methodology:

Trim away any egregious root ends of leeks. You can trim more after they cook. Cook in a large pot of boiling salted water until a knife passes through with no resistance, 15-20 minutes. Transfer to a strainer and drain thoroughly. Trim remaining root end, if necessary.

Meanwhile, soak the shallot and garlic in the vinegar, then add remaining ingredients and whisk in the oil to form an emulsion. Taste for seasoning.

Halve leeks, arrange cut side up on a plate, and dress with the vinaigrette. Allow to sit 10 minutes before serving.

____

*Substitute the olive oil with browned butter if serving this vinaigrette with Dover sole.

Monday, October 14, 2024

CARAMELIZED ONION AND PICKLE DIP

From @spoonforkbacon's Instagram account. Makes 1 3/4 c.

Ingredients:

1 1/2 T olive oil

2 sweet onions, diced

1 1/3 c Greek yoghurt

1/2 c kewpie mayonnaise

2/3 c finely diced cornichons (15-20)

1 T minced dill

1 grated garlic clove

1/8 t MSG

salt and pepper to taste

Methodology:

Place a pan over medium-low heat. Add oil, followed by onion.

Caramelize onion, stirring occasionally, about 12-15 minutes. Remove from heat and set aside to slightly cool.

In a mixing bowl, combine all ingredients, season to taste, and serve.

Friday, September 27, 2024

SOURDOUGH FOCACCIA

Adapted from Alexandra Cooks, with topping from Dee's Little Kitchen

Ingredients:

50-100 g mature sourdough starter

430 g lukewarm water

510 g bread flour

10 g kosher salt

3 T olive oil, divided

Brine topping:

3 T warm water

1/2 t kosher salt

1 T olive oil

2 garlic cloves, minced or pressed

1 t dried oregano

1 t herbes de Provence

Parmigiano reggiano, grated

Method:

Mix the starter, water, flour and salt with chopsticks in a large bowl, until the dough comes together. Cover and rest for half an hour. Using wet hands, fold and turn the dough until it gains shape (8-10 times). Repeat every half hour 2 more times.

Cover and allow to double in size, or just rise for 4 more hours.

Place 2 T oil in a 9" x 13" pan. Knock the air out of the dough and fold it one more time, forming it into a rectangle. Place in the oiled pan, fold side up, then flip over and gently encourage it toward the corners. Top with another 1 T oil. Cover and allow to rise 2 -3 hours, or until doubled again.

Preheat the oven to 425°F. Dimple the dough with your fingers. Combine topping ingredients, aside from cheese, in a medium bowl. Sprinkle dough with topping, adding cheese last, to taste. Bake for 25 minutes, remove from oven and cool for 20 minutes before eating.