Recipe information
Yield
makes enough for one 17-by-12-inch tart
Ingredients
3/4 cup warm water (110°F)
1/2 teaspoon sugar
1 teaspoon active dry yeast
1 tablespoon olive oil, plus more for bowl
1 teaspoon salt
9 ounces (about 1 3/4 cups) bread flour, plus more for dusting
Preparation
In a medium bowl, sprinkle sugar and yeast over 1/4 cup warm water. Stir with a fork until sugar and yeast are dissolved. Let stand until foamy, about 5 minutes. Add remaining 1/2 cup warm water, along with the oil, salt, and flour. Using a wooden spoon, stir until a dough forms. Transfer to a lightly floured work surface; knead until smooth, about 5 minutes. Place dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 hour.
Reprinted with permission from Martha Stewart's Baking Handbook by Martha Stewart. © 2005 Clarkson Potter
