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If you have fresh basil substitute 2 TBSP for the dried basil. Or try with 1 TBSP rosemary instead of the basil & garlic. 1 lg baking potato, baked and cooled
1 cup warm water, ~110 degrees
1/4 tsp sugar
1 env. dry yeast
2 1/2 cups bread flour, plus extra for kneading
1 TBSP dried basil
2 medium cloves garlic, minced
1/2 tsp black pepper
1 1/2 tsp kosher salt, divided
3 TBSP olive oil, plus more for brushing on top In a small bowl combine warm water and sugar. Sprinkle yeast on top and let stand, covered, for 10 minutes.
Meanwhile in food processor combine flour, basil, garlic, pepper and 1 tsp salt. Add 2/3 cup baked potato and puree til combined. Stir olive oil into yeast mixture and pour into food processor thru chute while blending. When well combined turn dough onto lightly floured surface and knead until dough is smooth, using additional flour as necessary. Place dough in large oiled bowl and turn to coat. Cover and let rise until doubled, about an hour.
Preheat oven to 425 degrees. Punch dough and pat into a 10-inch square on a greased baking sheet. Press dough all over with fingertips to dimple surface. Brush lightly with olive oil and sprinkle with remaining salt. Bake in middle of oven about 20 minutes until golden. Total cooking/preparation time: Moderate
Servings: 6-8
Cookbook Section: Breads / ID: 204
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