Rustic Olive Flatbread From King Arthur Flour Recipes

RUSTIC OLIVE FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• 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.

RUSTIC FLATBREAD

Steps:

• Place 1 1/2 cups warm water in large bowl; sprinkle 1/4 teaspoon yeast over. Let stand 5 minutes. Add 1 1/2 cups unbleached flour and 1/2 cup whole wheat flour. Using wooden spoon, beat until well blended, about 2 minutes. Cover starter mixture with plastic wrap and let stand at room temperature overnight. Stir starter to deflate. Cover and refrigerate 1 hour.
• Pour milk into large bowl of heavy-duty mixer fitted with paddle attachment. Whisk remaining 2 teaspoons yeast into milk. Let stand until yeast dissolves, about 10 minutes.
• Scrape starter into milk mixture. Stir in oil and salt. At low speed, mix in remaining 2 3/4 cups unbleached flour. Beat until dough pulls away from sides of bowl, about 6 minutes. Scrape dough off paddle attachment. Let dough rest in bowl 10 minutes.
• Turn dough out onto well-floured work surface (dough will be sticky). Knead with floured hands until smooth and elastic, about 2 minutes (dough will be soft).
• Lightly oil large bowl. Add dough; turn to coat. Cover with plastic wrap, then towel. Let rise in warm draft-free area until doubled in volume, about 1 hour. Punch dough down. Turn dough out onto floured surface. Knead briefly until smooth. Divide dough in half. Let dough halves rest 5 minutes. Shape each half into log on work surface. Lightly flour each half; let rest 5 minutes longer. Lightly oil 2 heavy large baking sheets; sprinkle with cornmeal. Gently roll out each dough half into 14 x 6-inch rectangle, allowing dough to rest 3 minutes if dough springs back. Transfer each rectangle to prepared baking sheet. Lightly sprinkle tops with flour. Cover dough with lightly oiled plastic wrap, oiled side down. Let dough rise in warm draft-free area until doubled, about 30 minutes.
• Position 1 rack in bottom and 1 rack in top third of oven and preheat to 425°F. Lightly sprinkle tops of dough with flour again. Press dough all over with fingertips to dimple. Cover with lightly oiled plastic wrap, oiled side down. Let dough rise until light and puffy, about 20 minutes.
• Bake breads until brown and crusty, about 30 minutes. Transfer breads to rack and cool slightly. (Can be prepared 8 hours ahead. Rewarm breads in 400°F oven about 8 minutes, if desired.)

SKILLET FLATBREAD FROM KING ARTHUR FLOUR

Steps:

• Place the flour, baking powder, and salt in a large mixing bowl and stir to combine.
• Add the oil and ice water, and mix to make a soft, cohesive dough. Adjust with flour or water as needed. The dough should be moist but not sticky. Cover with plastic wrap, and let rest for 10 minutes.
• Preheat a heavy-bottomed skillet on the stovetop. Add 1 tablespoon oil and heat until the oil starts to shimmer in the pan.
• Divide the dough into 10 to 12 equal pieces. Each piece should weigh about 1 1/2 to 2 ounces, about the size of a large egg. Dredge each piece in flour, and roll to a rough circle or oval, about 1/4" thick. OR hand shape the pieces by flattening between your palms.
• In batches, fry the flatbreads in the hot oil for 2 to 3 minutes, or until golden brown. Flip and fry on the second side for another 2 minutes. Transfer from the pan to a rack to cool slightly before serving. Add more oil as needed for frying successive batches.
• NOTES:.
• Rye variation: Replace 1 cup of the all-purpose flour with 1 cup Rye Flour and 2 teaspoons Deli Rye Flavor. All other ingredients remain the same. Serve with cream cheese, chives, tomato, thinly sliced onion and capers.
• Pizza bread version: Add 2 teaspoons Pizza Dough Flavor and 2 teaspoons dried Italian herbs or Pizza Seasoning to the flour mixture. Serve with marinara sauce for dipping.