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Update on the French inspired appys....

16 years ago

I ended up making a couple of loaves of Tuscan Flat Bread (a recipe I make a lot and really like) and decided to make a couple of toppings for it. I made a Pistou - lots of fresh basil, garlic, a bit of tomato and shredded gouda - my DH loved this! And a tapenade as well as the slather of butter with sliced radishes and a sprinkle on Fleur de Sel.

Well - the hit of the afternoon was... the radishes! Who knew! Everyone was raving about how fantastic they were, and where did I ever find such a unique recipe, and asking me to write down exactly what I did! LOLOLOLOL!

Needless to say, I will be making them a lot more often - they have a brand new audience here that love them!

Thanks again for ALL the recipes, I will be keeping them in my files.

Alexa


BTW - here is the Tuscan Flatbread that I made....

CLASSIC TUSCAN FLATBREAD

(Schiacciata)

1 cup lukewarm water (90F to 100F)

2 1/4-ounce packages dry yeast or two 0.6-ounce packages

fresh yeast, crumbled

2 1/2 cups (about) all purpose flour

4 tablespoons extra-virgin olive oil

1 tablespoon coarse sea salt

Pour 1 cup lukewarm water into small bowl; sprinkle with

yeast. Let stand until yeast dissolves, about 10 minutes.

Place 2 cups flour in large bowl. Make well in center of

flour. Pour yeast mixture into well. Using fork, stir until

dough comes together. Knead in bowl, adding enough flour

1/4 cup at a time to form slightly sticky dough. Transfer

to floured work surface. Knead until dough is smooth and

elastic, about 10 minutes. Coat bowl with 1 tablespoon oil.

Add dough; turn to coat. Cover bowl with plastic wrap. Let

stand in warm draft-free area until doubled, about 1 hour

15 minutes.

Brush 11-inch-diameter tart pan with removable bottom or

baking sheet with 1 tablespoon oil. Punch down dough. Turn

out onto floured work surface and shape into 11-inch round.

Transfer dough to prepared tart pan or baking sheet. Cover

loosely with plastic. Let rise until dough is almost

doubled, about 30 minutes.

Preheat oven to 400F. Press fingertips into dough, creating

indentations. Brush with remaining 2 tablespoons oil.

Sprinkle with salt. Bake until golden, about 28 minutes.

Cool bread in pan on rack 10 minutes. Remove bread from

pan; cool completely.

Makes 1 round loaf.

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