Spring Pea Hummus

Architecture Digest Show 2015BlueStar Chef Ryan Scott Wows the AudienceRyan really knows how to attract a crowd at the Architecture Digest Home Show 2015 in New York. Was it the Spring Pea Hummus or was it the Sea Salt Crusted Bread? Try Ryan's recipes below, courtesy of BlueStar Ranges, and decide if it's the hummus or the bread that makes this appetizer taste so good. I think it's both.Spring Pea Hummus with Rosemary and Sea Salt Crusted BreadBreadIngredients:1 kg Bread Flour625 ml lukewarm water30 g fresh yeast2 tablespoons sugar1 tablespoon sea salt plus more for crust2 sprigs of rosemaryflour for dustingProcedure:On a clean surface, pile flour and make a large well in the middle. Pour half of water into well, the add yeast, sugar, and salt. Stir ingredients.Slowly, bring in the flour from inside of well, maintaining the walls. Continue to bring in flour to the center, until is a loose consistency. Add the remaining water and continue to mix. As you gradually increase speed and aggression, the mix should become to be less sticky. Apply flour to your hands to avoid dough from sticking. Pat and push the dough together forming a ball.Knead your dough for about 5 minutes until dough is smooth and elastic.Flour the top of your dough, place in a bowl and cover with saran wrap. Allow to dough to proof in a warm and moist place for 30 minutes. The dough should double in size.Release air from dough by smashing it and banging on surface.