Rustic Folded Bread with Herbs and Garlic

You will also need:

1. Two bowls: a small one for mixing the yeast and water and a larger one for the dough rising.
2. A pastry board and a rolling pin.
3. Two pizza pans.
4. Parchment paper to line the pans if your pans are the sort with holes in them.
5. A little olive oil to oil both the bowl in which the dough rises and the pizza pans (if they aren’t lined with parchment paper).

For the dough (recipe is for 2 folded breads—each divides into 8 wedges):

1. In a small bowl, mix the yeast with 3/4 cup of the warm water and the sugar. Set it aside until the top is covered in a foamy froth, the color of Crayola crayon taupe. Add the 4 Tablespoons of olive oil.
2. Scrape the foamy yeast mixture into a larger bowl. Add the salt, the remaining 3/4 cup of warm water and the flour.
3. Stir the mixture until it begins to form a dough. Then, flour your hands and finish forming the dough by hand, pressing it together and kneading it. Once the mixture forms a coherent ball, turn it out onto a floured pastry board and continue to knead it until it is soft and elastic.
4. Oil a bowl with a little olive oil, place the dough in it and cover it with a piece of plastic wrap. Let it rise for about an hour (or longer, if the room temperature at which the dough rises is very cool). The dough is ready when it has doubled in size—and it is not of the high rising sort.

For assembling the folded breads and baking them:

1. Preheat the oven to 450 F. Oil the pizza pans or line them with parchment paper.
2. Divide the dough in half. Roll the first half into a 12-inch circle.
3. Place the round of dough on one of the pizza pans, drizzle it with 1 tablespoon of olive oil, sprinkle it with half the garlic, parsley and oregano, and fold it in half. If the dough tears a little, pinch it back together—or not. Either way is fine.
4. Bake the first folded bread on the middle rack of the 450 F oven for 15 minutes, or until the top turns a splotchy brown.
5. While the first folded round bakes, form the second half of the dough in the same manner and put it in the oven when the first one comes out.
6. Transfer the loaves to a rack. Cover them with a cotton towel if they are not being served right away. The bread reheats very well and is better warm. It cuts naturally into wedges for serving and is a fine accompaniment to soup or salad.

Note: If another herb combination sounds good to you, probably it will be good sprinkled on this dough. Adding a grated cheese, such as Taleggio or fresh mozzarella, is an option too. And … this bread travels well. With a salami and a round of cheese, it’s a good addition to a picnic.