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Salt tames the fermenting action of yeast dough, so it guards against bland, tough breads. Here, we use a little salt in the dough and boost the flavor with a finishing sprinkle of chunky fleur de sel (flower of salt). True fleur de sel comes from Brittany, France, but there are many types of finishing salts available. A little chopped kalamata olive enhances the briny flavor in the dough.

Recipe by Cooking Light October 2008


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10 servings (serving size: 1 piece)


Ingredient Checklist


Instructions Checklist
  • Dissolve sugar and yeast in 2/3 cup warm water in a large bowl, and let stand 5 minutes.

  • Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine 8 ounces flour (about 1 3/4 cups) and 1/4 teaspoon salt; stir with a whisk. Add flour mixture and 1 tablespoon oil to yeast mixture, stirring to combine; fold in olives. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining 1 ounce (about 1/4 cup) flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Press dough out into a 13 x 8–inch rectangle on a jelly-roll pan coated with cooking spray. Cover and let rise 30 minutes.

  • Preheat oven to 475°.

  • Brush remaining 1 1/2 tablespoons oil over dough. Sprinkle evenly with sliced garlic and 1/4 teaspoon fleur de sel. Bake at 475° for 12 minutes or until golden. Transfer to a wire rack, and cool completely before serving. Cut into 10 equal portions.

Nutrition Facts

124 calories; calories from fat 31%; fat 4.3g; saturated fat 0.6g; mono fat 3.1g; poly fat 0.5g; protein 2.8g; carbohydrates 18.2g; fiber 0.8g; iron 1.3mg; sodium 160mg; calcium 4mg.