yields 1 large or 2 small loaves
2 tsp. active dry yeast
1 1/4 cups warm water
2 Tbsp. unrefined sweetener such as Rapadura
3 Tbsp. oil
1 1/2 tsp. sea salt
4 1/2 cups whole wheat pastry flour
4–5 Tbsp. olive oil
1/4 cup fresh basil, chopped
1/2 cup chives (or onion), chopped
1/4 cup garlic, minced
1/4 cup fresh rosemary (optional)
2 tomatoes, sliced
To make dough with a bread maker, do so according to your machine’s directions. The water should go in first and the yeast last to keep it dry. Begin here at step 3.
1. Dissolve yeast with sweetener in warm water (not hot) and let sit for at least 15 minutes in a warm place until yeast bubbles and is doubled in size.
2. Combine yeast mixture with oil and salt. Slowly add the flour until the dough no longer sticks to your fingers but is still elastic and not dry. On a floured board, knead for 10 more minutes. Let dough rise for one hour in a draft-free, warm place (covered with a towel).
3. Punch down dough and coat with 2 T. olive oil. Let rise for another 30 minutes.
4. Roll out flat onto one 16” x 20” oiled baking sheet or make two smaller loaves.
5. Cover dough with remaining olive oil and sprinkle on the toppings.
6. Bake in a pre-heated oven at 350° for 30–35 minutes.