Boboli Crust Italian Recipe

Boboli Crust Italian Recipe

Ingredients

• 2 1/2 cup bread flour
• 2 sm cloves garlic, thinly sliced
• 1/2 teaspoon salt
• 2 tablespoon rosemary
• 3/4 teaspoon active dry yeast
• 3 tablespoon Bertolli light olive oil
• 1 cup warm water

Method

1. Preheat oven to 400 degrees
2. Combine flour, salt, yeast and water in bowl
3. Blend well, turn out onto floured surface
4. Knead well, about 15 minutes
5. Place in lightly greased bowl, not buttered, cover with a damp cloth and let rise for 1-1/2 hours (until doubled in bulk)
6. Turn dough out, punch down and knead for 5 minutes or so
7. Return to bowl and let rise until doubled in bulk
8. Punch down and turn out on lightly floured board
9. Roll and press out to about 1/2 inch thickness
10. This makes about 1-12 inchers-so you can judge whether to double or reduce the recipe
11. Rub surface of baking (cookie) sheet with oil and transfer the dough round to the sheet
12. Make several indentations with the point of a knife in the dough and insert garlic slices and rosemary into indentations
13. Rub olive oil (pour) onto surface and gently smooth over the surface
14. Salt and pepper surface LIGHTLY
15. Bake 10-12 minutes or until just golden
16. Remove from oven and TAKE OUT THE GARLIC SLIVERS!
17. You can now top the crust, freeze it, eat it the way it is
18. Remember, when you top it the crust is already 2/3 baked and will require only enough time so that the cheeses, etc are bubbly

Full List of Italian Recipes
Full List of Bread Recipes