Ingredients
1 Tablespoon active dry yeast (1 package)
4.5 cups flour
1 ¼ teaspoon salt
1 cup hot water (120*)
1 cup hot milk (120*)
¼ cup olive oil
Olive oil for bowl
Sun Dried Tomato Pesto
Preparation
In a large bowl, combine the yeast, 2 cups of the flour, and the salt. Add the hot water, hot milk and ¼ cup oil. Beat until well combined - about 2 minutes Add the remaining flour, one cup at a time, until a soft dough forms, switching to a wooden spoon as necessary if making by hand. (the dough will be sticky and oily) Scrape down the sides of the bowl, drizzle the sides of the bowl with olive oil, and cover loosely with plastic wrap. Let rise at room temperature until doubled in volume, about 1 hour.
With the heel of your hand, scrape the dough out onto an olive oil-greased, waxed paper lined 11 x 17" pan (jelly roll pan) Spread and gently pull the dough, flattening it to fit the entire baking pan. Smear the top evenly with sun dried tomato pesto Let rest, uncovered, at room temperature for 15 minutes. Meanwhile, preheat the oven to 400*, with a baking stone on the center rack, if desired.
Place the sheet or pans directly on the hot stone, if using, or on the lowest rack in the oven for 15 minutes. Reduce the oven temperature to 350* and continue to bake until golden and the bread springs back when pressed gently, an additional 20 minutes.
Let cool in the pan for 5 minutes, then using a spatula, loosen the sides with a knife and slip the bread out of the oven onto a clean dish towel or rack to cool to room temperature.
