2 highly active yeast packets
1 1/4 cups of water
1 Tablespoon of honey
1 teaspoon of salt
1/2 cup of extra virgin olive oil
5 cups of flour
Attach your dough hook to your standing mixer and empty the contents of two highly active yeast packets into the bowl.
Add 1 Tablespoon of honey. I personally will add two tablespoons next time. If you do add this extra tablespoon, be sure the compensate with a bit more flour.
Add 1/2 cup of nice extra virgin olive oil.
Slowly add about 4 1/2 cups of flour. Stop adding flour as soon as the dough almost forms a ball around the dough hook.
Kneed for about 5 minutes, constantly integrating more flour, until the dough is no longer tacky. Form the dough into a ball.
Place the bread in a ceramic bowl and set in a warm space for about 30 minutes. I often times warm up my oven to the lowest setting for a very short time while making the dough, and then turn it off before I place my dough in the oven. This ensures a warm and draft free environment. Essential for happily rising dough.
Let the dough rise until doubled.
Remove the dough from the ceramic bowl and punch the dough down slightly on a floured surface.
Cut the dough into four equal pieces.
Roll each piece into an equal sized ball and then cover with a light cloth to let rise for another 30 minutes.
Roll each ball out into a flat disk, about an inch in thickness.
Honey and Balsamic Tomatoes
2 pints of cherry or grape tomatoes
4 garlic cloves; 1 minced and the other 3 whole
1/2 teaspoon of dried thyme
salt and pepper to taste
1 teaspoon of red pepper flakes
2 tablespoons of honey
2 tablespoons of balsamic vinegar
Cut the tomatoes in half lengthwise
Place all of the sliced tomatoes in a large baking dish.
Finely mince one of the garlic cloves and leave the remaining three whole.
Add the crushed red pepper to the tomatoes.
Bake the tomatoes for about an hour at 475 degrees.
Slice the fresh basil and prepare the pine nuts.
Pull the tomatoes out of the oven as they are beginning to caramelize.
Place the tomatoes in a serving (if traveling perhaps Tupperware) and then top with the basil and pine nuts.
It was a delicious hit and was easy to move from my kitchen to the hostesses home! Best of all...it was all gone by the time we left for dinner!