I've recently found that the brand of yeast I use really affects the flavor of dough and I've become addicted to Rapunzel Rize. I get it at Whole Foods.
The dough recipe copied from What the Hell... my corrections are in italics (and was originally from a book called Lydia's Italy):
2 tsp yeast
1/4 cup water
1.5 cups AP flour
1.5 cups Semolina
1 tsp kosher salt
1.5 tsp sugar
5 Tbsp olive oil, divided
3/4 cup water
The dough is 2 tsp. yeast dissolved in 1/4 cup warm water and left to sit for a few minutes. In a food processor, add 1 1/2 cups of all-purpose flour and 1 1/2 cups of semolina flour along with 1 tsp. of kosher salt and 1 1/2 tsp. of sugar. Run the machine to blend.
Stir in 3 tbs. of olive oil to the yeast along with 3/4 cup water , run the food processor and drizzle the mixture in, processing until dough comes together. You can add additional flour if the dough seems a little loose, or water if it seems stiff.
Remove the dough and knead by hand into a smooth round, place it in an oiled bowl, cover it with plastic wrap and let sit for an hour until doubled. Punch down, shape it again, let rise a second time and stick it in the fridge (sealed airtight) if you want wait until later to use it.
While waiting for the second rise, make the filling.
Punch it down again when ready to use. Let it relax if you've taken it out of the fridge. Brush the bottom and sides of the baking dish with olive oil. Cut off 2/3 of the dough for the base, roll it into a 14" round and transfer to the baking dish and trim to fit.
Add your filling and slightly compress.
Roll the smaller piece of dough into a 12" round and place on top, pinch to seal, trim the excess. Pierce about 12 holes on the top and brush the top completely with olive oil and then bake at 375F for 45 minutes. Remove from the oven, and let the tiella cool on a rack for about 15-30 min. You can invert the tiella and remove it to serve, or leave it in for serving. Serve slightly warm or at room temp.
1 sm onion, sliced
1 clove garlic, minced
1 bunch kale, cleaned, stems removed, sliced
1 bunch broccoli, cut into small flowerets
1 head cauliflower, cut into small flowerets
1/2 cup instant cheese sauce mix
1 cup water
1/2-3/4 14oz can diced tomatoes, drained
Preheat oven to 425. Place broccoli on one cookie sheet and cauliflower on another sheet (they cook for different lengths of time). Toss them with olive oil, salt, and pepper. Place in the oven and roast until browned and cooked. Stir every 10 minutes or so. The broccoli will take 15-20 min, and the cauliflower will take 20-30 minutes. Remove from oven and set aside.
Meanwhile, heat 1/2 tablespoon of olive oil in a large pot over medium heat. Add onions and cook till softened and brown. Add garlic and cook for another 30 seconds, until fragrant. Add kale and a couple of tablespoons of water. Cover and cook/steam for 5-10 minutes until tender. Set aside.
In a small pot, mix 1/2 cup cheesy sauce mix with 1 cup water, bring to a boil, stirring constantly with a wisk. Remove from heat when thickened.
Mix roasted broccoli, cauliflower, cheesy sauce, and diced tomatoes into the kale mixture.
Set aside till ready to fill Tiella.