Wild Herb Flatbread
TIPS 1.Let the dough do its second rise in the pan it will be baked in. Since you won’t have to move the dough after its second rise, it will keep as much air in as possible.2. Be generous with the olive oil in the pan! Pour a ⅛-¼ inch layer of olive oil into the bottom of the pan. This is the best way to add flavor and crunch to the bottom of the flatbread.
Ingredients
- 2 cups all-purpose flour about 350 g
- 15 g fresh yeast / 5 g instant yeast 1 teaspoon
- 1 scant teaspoon sea salt
- 1 teaspoon honey
- 1 cup lukewarm water
- 3 tablespoons extra virgin Greek olive oil
- Toppings
- 1 large bunch of any variety of fresh herbs you’d like parsley, basil, nettles, dill, mint, marjoram, oregano, etc
- Salt and pepper
Instructions
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Make the flatbread dough: Dissolve the fresh or dried yeast in ½ cup lukewarm water and let stand for five minutes. Mix flour and salt in a bowl or in the bowl of a mixer outfitted with a dough hook. Make a well in the flour mixture and add the yeast, honey, olive oil and another half cup of lukewarm water. Knead either by hand or with the dough hook at medium speed until a dough mass forms. Continue kneading until the dough is smooth and silky and no longer sticks. You may need to add a little flour in tablespoon increments to achieve the desired texture. The sides of the bowl should be clean when the dough is kneaded and ready. Cover and let stand for one hour at room temperature to rise.
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Gently press the air out of the dough, knead for a minute and shape it so that it fits into a shallow baking pan, about 10 X 12 inches. Generously oil the baking pan and spread the dough onto it. Pushing it gently to fill up the entire surface of the pan.
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Press the fresh herbs into the surface of the dough and gently make indentations with your fingertips on the surface as well. Season lightly with salt and pepper. Brush, if desired, with additional olive oil. Let the dough rise again for about a half hour.
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In the meantime, preheat the oven to 400F/200C. Bake the flatbread for about a half hour, or until golden and crisp. Remove, cool and serve.
