Prep 50 mins
Cook 20 mins
This is a "copycat" recipe which I've posted in answer to a message board request. I found this recipe at CDKitchen.com
- 9 tablespoons olive oil (divided use)
- 3 cups unsifted all-purpose flour
- 3⁄4 cup unsifted semolina flour
- 1⁄2 teaspoon salt (divided)
- 1 1⁄2 tablespoons fast-rising active dry yeast
- 1 1⁄2 cups hot milk (between 120 and 130 degrees)
- 1 tablespoon fresh rosemary leaf
- Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides.
- Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook.
- (The mixing can be done by hand as well.) Blend ingredients on medium speed.
- Reduce speed to low and slowly add hot milk.
- Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand).
- Sprinkle bottom of cake pan with a little flour.
- Remove dough from bowl and spread out evenly in pan.
- Cover pan with a towel and let rest for 30 minutes.
- Preheat oven to 400 degrees.
- Remove towel, and brush dough with 1 to 2 tablespoons of the olive oil.
- Sprinkle top with additional salt and, rosemary.
- Bake for 20 minutes.
- Remove from oven and drizzle with remaining oil.
It's hard making a copy cat recipe because you want the taste to be exactly the same. It did taste good, but it was not the same as the restaurants. This recipe had a cakey almost crumby interior while the real one has more of a stretchy interior. The recipe was easy to prepare, but I will make it again and free form the dough out on a stone and see if that makes a difference.
I have used this recipe numerous times and it is very good. simple...quick and very tasty. I think it is the semolina flour and the olive oil which give it such a nice taste and texture. Of course you caan always add on to the toppings but I rearly do. Best warm from the oven or close to. A bread to be enjoyed with a mediteranean meal Catherine
I Love this bread. When I make this bread people tell me that it is even better than Macaroni Grill's bread!!! Although I do would not bake it in the square pan like the recipe suggests. I did that on my first try and thought that it was okay...But the second time it was better. I divide the dough in half and rise it on a Pampered Chef pizza stone. I rise and bake the bread for the same amount of time/temperature as the recipe calls for. I also increase the salt to 1 tsp in the dough and brush beaten egg on the top of the bread instead of olive oil (it makes the top of the bread shiny and have a wonderful crust). Then I top it with rosemary, sea salt (I use a sea salt grinder that also has garlic and other seasonings in it... Morton and McCormick both make this) and sometimes some shredded Parmesan cheese. I make this a LOT!!!