Tomato Herb Flatbread

October 18, 2008 at 11:28 pm Leave a comment

W-O-W! This stuff is good. I knew immediately this was wonderful when Joe (who isn’t a bread lover) ate almost the entire flatbread. I served this with Pasta Fagioli and the tomato flavors complimented each other wonderfully. I can’t wait to make it again!

For the dough:
½ tsp sugar
1 ½ Cups all-purpose flour
½ tsp salt
½ Cup warm water (110 degrees)
1 ½ tsp instant yeast

For the topping:
olive oil
garlic salt
dried parsley
dried oregano
tomatoes, sliced thin
4 large basil leaves, minced
freshly grated parmesan

In the bowl of a stand mixer fitten with the dough hook, combine the sugar, flour, and salt. In a small bowl combine wthe warm water and yeast. Turn the mixer onto low speed and slowly pour the water into the dry ingrediens. Once the dough has formed, knead the dough in the mixer on low speed for about 2 minutes. Place the dough into an oiled boil, turning the dough to coat. Allow to rise until doubled in size, about one and a half hours.

After dough has doubled in size, punch the dough down and allow it to double again, about 45 minutes. Meanwhile, preheat oven to 500 degrees. Shape the dough into a rectangle and place on a baking stone. Drizzle with olive oil and sprinkle with spices and herbs. Cover dough with sliced tomatoes, sprinkle fresh herbs, and grated cheese over the top. Bake 12-15 minutes or until edges are golden brown.

Source: Annie’s Eats


Entry filed under: appetizer, bread.

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