I know, I know, it’s been a long time. I’ve been busy (no, I haven’t,I’ve just been lazy and slacking). My next couple of posts are going to be about meals that are vegan, healthy, and comforting. Growing up my mom (who I like to call Jill) used to buy the most amazing garlic Parmesan baguette from a bakery in Chestnut Hill called Baker Street. Sometimes, Jill would make mini pizzas with the bread. She would make the sauce from scratch and let us put whatever toppings we wanted on our pizzas. I always went for the simple mozzarella. Although I’m a vegan now and cheese is no longer an option, I still set out to try and recreate that comforting flavor.
2 cups of Bread flour.
2 cups of All purpose flour.
2 teaspoons of Sugar.
2 (.25 ounce) packages of Dry active yeast.
1 1/2 cups of Water (105 F-110 F) or (40.5 C-43 C).
A tablespoon of Dried thyme, basil, granulated garlic, crushed red pepper, and salt.
1/2 cup or more of Olive oil.
1. Coat a large bowl with a teaspoon of olive oil ad set aside
2. Mix water, sugar, and yeast together and let sit until mixture foams.
3. Put 1 1/2 cups of bread flour and 1 1/2 cups of all purpose flour into a bowl and mix together with salt dried thyme, basil, crushed red pepper, and salt.
4. Put 1/2 cup of bread flour and 1/2 cup of all purpose flour on a clean work surface.
5. Pour yeast mixture into the bowl of flour and combine.
6. Place dough onto floured surface.
7. Knead the dough and work in the cup of flour mixture. Knead until dough forms a nice ball.
8. Put the dough ball into the pre oiled bowl. Cover and let rest for 30 mins in a warm place. At the and of 30 mins the dough should double in size.
9. Preheat oven to 425 degrees F or 218 degrees C. Place dough onto a floured surface and roll out to the size of a 13×8 baking sheet.
10. Pour a good amount of olive oil onto the baking sheet and place this dough on top.
11. Allow to bake for 15 mins until edges are golden brown.
For the sauce:
4 medium white onions.
12 cloves of garlic.
20 fresh basil leaves.
4 cans of good quality crushed
tomatoes e.g. San Marzano.
2 small cans of tomato paste.
1/4 cup of olive oil.
Salt and pepper to taste.
1. Heat a large sauce pan to medium heat.
2. Chop the 4 onions and 12 cloves of garlic and set aside. Chiffon the basil leaves and set aside as well.
3.. Pour 1/4 cup of olive oil into pan and allow oil to heat up.
3. Place the onions into the pan and stir. Add a small amount of salt and pepper and allow to cook until onions turn translucent.
4. Add the garlic cloves and stir.
5. Add basil leaves and tomato paste. Turn heat down to low.
6. Add the cans of crushed tomatoes and allow to cook for ten minutes.
7. Allow for sauce to cool in the refrigerator before putting on bread.