2 teaspoons active dry yeast
1/2 cup lukewarm water
1/2 teaspoon sugar
1 large egg, at room temperature, beaten
1/4 cup extra virgin olive oil
2 cups unbleached all-purpose flour (more as needed)
3/4 teaspoon salt
Dissolve the yeast in the water, add the sugar, and allow to sit until creamy, about 5 minutes. Beat in the egg and olive oil. Combine the flour and salt, and stir into the yeast mixture; you can use a bowl and wooden spoon for this, or a mixer with the paddle attachment. Work the dough until it comes together in a coherent mass, adding flour as necessary. Turn dough out onto a lightly floured surface and knead for a few minutes, adding flour as necessary, until the dough is smooth; do not overwork. Shape dough into a ball. Place in a lightly oiled bowl and cover tightly with plastic wrap. Allow to rise in a draft-free spot until doubled, about 1 hour.
Turn the dough out onto a lightly floured surface, gently knead a couple of times, and cut into 2 equal pieces (or as directed in recipe). Shape each piece into a ball. Cover the dough loosely with plastic wrap and let rest for 5 minutes. Then roll out into thin rounds, as directed for the recipe, and use in lightly oiled pans.
Notes:
If not using right away, freeze the dough in the pan(s) to prevent it from rising and becoming too bready. The dough can be transferred directly from the freezer to the oven.
You can make the dough a day ahead and refrigerate. Once rolled out, the dough will keep for a month in the freezer, well-wrapped.
You can substitute 1/2 cup whole wheat flour for 1/2 cup of the all-purpose flour.
Makes enough for one 10- or 11-inch double-crusted torte, one galette, or two 10-inch tarts.
From Mediterranean Harvest by Martha Rose Shulman
