HERBED FLATBREAD
1 envelope (.25 oz.) active dry yeast
1 cup lukewarm water (105 to 115 degrees F)
2 cups bread flour
1/2 cup semolina flour
2 tsp. sugar
1 tsp. salt
3 Tbsp. extra-virgin olive oil or other olive oil
1 Tbsp. chopped fresh herbs of choice (rosemary leaves, basic leaves, sage, etc.)
Sprinkle yeast over the surface of the lukewarm water in a measuring cup or small bowl. Let it stand for 5 to 10 minutes to dissolve.
Combine flour, salt and sugar in a large bowl; mix well. Pour in the yeast mixture along with the olive oil.
Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until the dough has doubled in size, about 35 minutes.
TO SHAPE AND BAKE:
Remove dough from the bowl and knead briefly on a floured surface. Roll the dough out to a 1/4-inch thickness on a lightly oiled baking sheet. Brush lightly with additional olive oil. If desired, top with coarsely ground pepper or shredded Parmesan cheese.
Preheat the oven to 350 degrees F allowing the bread to rest for about 15 minutes while the oven heats.
Bake for 18 to 24 minutes, or until golden-brown. Serve warm
Makes about 18 servings
Source: North American Olive Oil Association |