Olive and Roasted Pine Nut, Sundried Tomato And Rosemary, An
| Yield: | 1 Servings |
| Categories: |
| BASIC BREAD DOUGH | ||
| 1 | Envelope of yeast; (1/4 ounce) | |
| 1 | tb | Olive oil |
| 1 | tb | Sugar |
| 1 | c | Warm water; (120 degrees F. to 130 degrees F.) |
| 1 | tb | Salt |
| 3 | c | Flour; plus 1/4 cup for dusting board |
| 1/4 | c | Corn meal |
| 1/4 | c | Olive oil |
| ADD INS | ||
| OLIVE AND ROASTED PINE NUT | ||
| 1 | tb | Garlic; minced |
| 1/2 | c | Black olives; chopped |
| 1/2 | c | Roasted pine nuts |
| SUNDRIED TOMATO AND ROSEMARY | ||
| 1 | tb | Garlic minced |
| 1/2 | c | Sundried tomatoes; chopped |
| 1/4 | c | Chopped fresh rosemary |
| BASIL, BLACK PEPPER AND PARM | ||
| 1/2 | c | Basil; chopped |
| 2 | tb | Cracked black pepper |
| 1/2 | c | Parmesan Reggiano Cheese |
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