My husband and I LOVE a type of bread we can only get at a particular Italian restaurant in Birmingham. (There's one restaurant here in town that has a poor imitation, tough and dry.)
I think it is made with semolina (not sure if that's correct) flour, but it is full of fresh rosemary, is very tender on the inside, not tough, and the outside is so crispy. Served with freshly ground pepper and olive oil. Can you point me in the direction of a similar recipe?
For those interested it's: 1 cup of Kosher Salt to 1 gallon of water.
Make sure you mix enough solution to cover the bird. I use a HUGE soup pot, (a clean bucket would be good too, LOL) Let it sit for at least 24 hours. You can also add onion, garlic, etc....for more flavor.
BE SURE TO RINSE REAL GOOD BEFORE BAKING.
Most people think that it will taste salty, but on the contrary, it makes for the most tender, moist and tasty fowl that I've ever eaten!
I not only do this with turkey, but with chicken year around. Please give it a try....you will never eat a bird without brining first.
9 tablespoons Olive oil (divided use)
Pour a scant tablespoon of the olive oil into a 9"-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and = slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil.