Easy Flatbread

Easy Flatbread

What You Will Need:

3 cups all-purpose flour, plus more for dusting

2 tsp coarse sea salt

1 tsp quick-rising yeast

1 tsp baking powder

1 cup warm water (110F-115F)

5 Tbsp Patricia & Paul Robust EVOO, divided

Coarse sea salt or seasoning of choice for sprinkling

In a large bowl, place the flour, salt, yeast, and baking powder. Mix well to combine.

Make a well in the flour mixture and pour in the warm water and 3 Tbsp of the olive oil. Mix with a wooden spoon until everything is well combined and the dough is sticky. Turn onto a well-flowered surface and knead for 8-10 minutes, until smooth and elastic (continue to add flour as needed to keep the dough from sticking).

Transfer to a greased bowl, cover with a tea towel and let rest in a warm, draft-free place for 10-12 minutes. Alternatively, preheat your oven to 200F, then turn it off and let the dough rise in the warm oven.

Punch down the dough, kneading it slightly, and divide it into six equal pieces. Using your hands, shape each piece into an oval, about ½ inch thick, and place on a well-floured cookie sheet. Drizzle the flatbreads with the remaining olive oil and sprinkle with coarse ground salt (or your seasoning of choice; see below) and let sit in the warm oven for another 20 minutes, then remove from the oven.

Preheat the oven to 425F. Bake the bread for 6-8 minutes.

Garlic Flatbread – smear with roasted garlic and some Garlic infused olive oil before baking.

Greek Flatbread – season with Basil infused olive oil and fresh oregano and a sprinkle of sliced Kalamata olives and feta cheese before baking.

Pizza Flatbread – roll the dough out a bi thinner than ½ inch thick, drizzle with Tuscan Herb infused or Garlic infused olive oil, spread with tomato sauce, and sprinkle with cheese before baking.

Rosemary Flatbread – drizzle bread dough with Rosemary infused olive oil and a few springs of chopped fresh rosemary before baking.