1 3/4 c. warm water
1 T. dry yeast
4 1/2 c. flour plus scant amount for kneading
1/4 c. olive oil plus 8 T. separated
2 1/2 t. salt
6 oz. goat cheese
1/4 c. minced green onions
1 t. minced garlic
1/8 t. dry crushed red pepper
3 t. coarse salt
Place 1 c. warm water in bowl of heavy mixer. Sprinkle yeast over and stir to dissolve yeast. Let stand 10 minutes. Mix in one cup of flour and cover bowl with plastic wrap. Let stand in a warm place for one hour or until doubled in volume.
Brush two large baking sheets with olive oil. Transfer dough to lightly floured surface. Knead for about 2 minutes and let it sit for 10 minutes. Divide it into eight equal pieces. Shape each piece into a ball and flatten ball to a disk. Transfer disks to baking sheets. Let rise for 30 minutes.
Preheat oven to 425 degrees. With lightly floured fingers, press dough disks al over, dimpling the surface. Sprinkle evenly each disk with goat cheese, green onions, garlic and crushed red pepper. Drizzle each with 1 t. olive oil, then sprinkle evenly with coarse salt. Let rise 15 minutes.
Bake for 30 minutes or until golden brown. Transfer bread to racks. Brush each piece with 2 t. olive oil. Serve while warm.
From Stacie in the Siesta Fiesta Cookbook. Want one? Go here for details!
crushed red pepper