Ingredients
1 teaspoon instant or rapid-rise yeast
3 cups (about 14 ounces) all-purpose or bread flour, plus more as needed
2 teaspoons salt
2 tablespoons plus 1 teaspoon olive oil
Method
Sources
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Tapered rolling pin for pastry work, lamination
Tart Montmorency cherries — granola, baking, salads, pork dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Tapered rolling pin for pastry work, lamination
Tart Montmorency cherries — granola, baking, salads, pork dishes
Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
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Combine yeast, flour and salt in food processor. Turn machine on, and add 1 cup water and 2 tablespoons oil through feed tube. Process for about 30 seconds, adding more water through feed tube, a little at a time, until mixture forms a ball and is slightly sticky to the touch. If it is dry, add another tablespoon or two of water, and process for another 10 seconds. (In unlikely event that mixture is too sticky, add flour, a tablespoon at a time.) Turn dough onto floured work surface, and knead by hand for a few seconds to form a smooth, round ball. Grease bowl with remaining olive oil, and place dough in it. Cover with plastic wrap or damp cloth, and let rise in warm, draft-free area until dough just about doubles in size, or at least 1 hour. (You can also let dough rise more slowly, in refrigerator, for as long as 6 or 8 hours.) Follow recipe for pissaladiere or tarte flambee.