Rustic Olive Flatbread from King Arthur Flour

READY IN: 45mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • DOUGH:
  • Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
  • Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
  • Gently deflate dough and shape into a 10" x 12" oval on lightly greased parchment.
  • TOPPING:
  • Brush lightly with olive oil and sprinkle with sea salt.
  • For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2" to allow for rising).
  • Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
  • With baker's peel transfer flatbread on its parchment to heated stone.
  • Bake for 20 to 25 minutes, until golden brown.
  • Remove from oven, transfer to rack to cool.
  • HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.
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