Yeasted Olive Oil Pastry

This makes a good crust for a galette. roll thin so it doesn't become too bready. this recipe is from the vegetarian cookbook mediterranean harvest.

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.

Work the dough until it comes together in a coherent mass , adding flour as necessary.

Turn 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 into a ball.

Place in a lightly oiled bowl , cover tightly with plastic wrap , and allow the dough 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.

For a galette , use all of the dough in one piece , for a double pie crust , cut into two pieces.

Shape each piece into a ball and cover the dough loosely with plastic wrap.

Let sit for 5 minutes.

Then roll out into thin rounds , as directed in the recipe or use to line oiled pans.

If not using right away , freeze .

active dry yeast, water, sugar, egg, extra virgin olive oil, unbleached all-purpose flour, salt