08 Nov

Pistachio-olive galette

From “Coffee Cakes: Simple, Sweet, and Savory” by Lou Seibert Pappas (Chronicle Books).
Serves 12

1 package active dry yeast
6 tablespoons warm water (105 to 115 degrees)
1/4 cup olive oil, plus 1 tablespoon
2 tablespoons honey
1 egg
1 tablespoon minced fresh rosemary
1 teaspoon salt
2 teaspoons grated lemon zest
1 2/3 cups unbleached all-purpose flour
1/2 cup pitted salt-cured black olives
1/3 cup pistachios
1/3 cup golden raisins or diced dried apricots

In large bowl, sprinkle yeast into warm water and stir to dissolve. Let stand until foamy, about 10 minutes. Beat in 1/4 cup olive oil, honey, egg, rosemary, salt and lemon zest with a wooden spoon or an electric mixer. Gradually add flour to make a soft dough. Turn out onto a floured board and knead until smooth and elastic, 8 to 10 minutes. Place in an oiled bowl and turn to coat. Cover with plastic wrap or a damp tea towel. Let rise in a warm place until doubled in size, about 1 1/2 hours.

Punch down dough and turn out on floured board. Knead lightly until smooth, 1 or 2 minutes. Roll out into a 15-inch round and place in an oiled 14-inch pizza pan or on a baking sheet. Form a rim around edge. Brush with 1 tablespoon olive oil and scatter evenly with olives, nuts, and raisins or apricots. Let stand in a warm place for 30 minutes to rise slightly.

Meanwhile, preheat oven to 475 degrees. Bake 6 to 8 minutes, or until crust is golden brown. Serve warm or at room temperature, cut into wedges.

Note: If you have a pizza stone, bake galette on the preheated stone for an extra-crisp crust.


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