Finally, I am getting this recipe to you to rescue your taste buds and hunt for authenticity from that frozen garbage that everyone has been lulled in thinking it’s French bread pizza for decades. This is the real deal my good friends with a bubbly, earthy, crispy crust topped with creamy deliciousness and REAL French cheese. Parlez-vous Français? You will after devouring this festival of flavours.
Toppings for French bread:
1/2 cup of slivered sweet yellow pepper (use more or less to taste) 2 cups Emmentaller or Gruyère cheese (or both) Sage leaves to taste 1/4 cup of roughly chopped French oil-cured olives 1 cup of cream cheese
Sprig of rosemary for garnish
4 cups unbleached flour 1 1/2 cups of whole wheat flour 1 cup of rye 4 tablespoons of toasted sesame seeds 3 cups of lukewarm water 1 1/2 tablespoons of sea salt 1 3/4 tablespoons of yeast
French Bread Pizza
Combine last 3 ingredients first, then add remainder and knead well. Use a Kitchenaid mixer for best results. Let rest in a large bowl covered with plastic wrap for 3 hours and take out a piece the size of a large grapefruit. Keep the rest of the dough in the fridge for up to a few weeks and use whenever you want to bake during the week. Heat oven to 450. Roll dough ball out on a dusted flour board until about a quarter of an inch thick. Pre-bake on pizza stone until slightly golden in color. Remove from oven and spread 1 cup of cream cheese on crust followed by 2 cups Emmentaller or Gruyère cheese. Top with French oil-cured olives, slivers of sweet yellow pepper sage leaves and top with rosemary sprig. Bake until cheese melts – about 8 minutes.