Classic Tuscan Flatbread
Serves: 4
Olin Prosacco
1 January 1970
Based on User reviews:
54
Spice
56
Sweetness
47
Sourness
45
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
Directions:
1
Pour 1 cup lukewarm water into small bowl; sprinkle with yeast
2
Let stand until yeast dissolves, about 10 minutes
3
Place 2 cups flour in large bowl
4
Make well in center of flour
5
Pour yeast mixture into well
6
Using fork, stir until dough comes together
7
Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough
8
Transfer to floured work surface
9
Knead until dough is smooth and elastic, about 10 minutes
10
Coat bowl with 1 tablespoon oil
11
Add dough; turn to coat
12
Cover bowl with plastic wrap
13
Let stand in warm draft-free area until doubled, about 1 hour 15 minutes
14
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil
15
Punch down dough
16
Turn out onto floured work surface and shape into 11-inch round
17
Transfer dough to prepared tart pan or baking sheet
18
Cover loosely with plastic
19
Let rise until dough is almost doubled, about 30 minutes
20
Preheat oven to 400°F
21
Press fingertips into dough, creating indentations
22
Brush with remaining 2 tablespoons oil
23
Sprinkle with salt
24
Bake until golden, about 28 minutes
25
Cool bread in pan on rack 10 minutes
26
Remove bread from pan; cool completely
27
Pour 1 cup lukewarm water into small bowl; sprinkle with yeast
28
Let stand until yeast dissolves, about 10 minutes
29
Place 2 cups flour in large bowl
30
Make well in center of flour
31
Pour yeast mixture into well
32
Using fork, stir until dough comes together
33
Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough
34
Transfer to floured work surface
35
Knead until dough is smooth and elastic, about 10 minutes
36
Coat bowl with 1 tablespoon oil
37
Add dough; turn to coat
38
Cover bowl with plastic wrap
39
Let stand in warm draft-free area until doubled, about 1 hour 15 minutes
40
Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil
41
Punch down dough
42
Turn out onto floured work surface and shape into 11-inch round
43
Transfer dough to prepared tart pan or baking sheet
44
Cover loosely with plastic
45
Let rise until dough is almost doubled, about 30 minutes
46
Preheat oven to 400°F
47
Press fingertips into dough, creating indentations
48
Brush with remaining 2 tablespoons oil
49
Sprinkle with salt
50
Bake until golden, about 28 minutes
51
Cool bread in pan on rack 10 minutes
52
Remove bread from pan; cool completely