Title : Merenda fiorentina (florentine snack bread)
Categories : Breads, italy
Servings : 1

1 pk Dry active yeast The crust
1 ts Salt 1 tb Minced garlic
3 c Unbleached flour Cornmeal for dusting
1 c Warm water (105F) Coarse salt
3 tb Olive oil + oil for brushing 1 ts Minced fresh rosemary:option



combine yeast, salt and flour in large bowl. combine water and oil in a
small bowl add liquid to dry ingredients and mix till they form a rough
mass. Knead mixture in a bowl with your hands till it holds together then
turn out onto a lightly flour surface and knead in garlic. Continue till
dough is smooth and elastic about 8 minutes form ball and let rest on a
lightly floured surface covered for 1 hour. {Preheat oven to 375F Preheat
oven to 375 roll dough into 12 X 14 inch rectangle and transfer to baking
sheet sprinkled with cornmeal. Use finger tips to make indentations in the
dough at 2 inch intervals sprinkle dough lightly with coarse salt and
drizzle olive oil over the top. Sprinkle with rosemary if used bake till
golden bnrown about 25 minutes remove from oven and brush with a little
more oil cool slightly serve warm. to serve cut into thin slices and pack
along with a picnic lunch with roast chicken roasted red peppers and red
wine. recipe from the cole Group's California Culinary Academy Series
cookbook "Italian cooking at the academy"

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