Sundried Tomato and Pesto Flatbread

Photo by Candy H.

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    pkg of active dry yeast

  • 1

    tsp honey

  • 1

    C warm water, 105-115 degrees

  • 3

    C flour, plus extra for dusting

  • 1

    tsp sea salt or kosher salt

  • 1

    Tbsp olive oil plus extra for brushing

  • Fresh black pepper

  • Fresh or dried herbs

  • Other desired toppings - pesto, sundried tomatoes, Parmesan cheese

Directions

•Dissolve yeast and honey in 1/4 C of the warm water and let sit until bubbly •In mixer combine flour and salt •Add oil, yeast mixture and remaining warm water and mix on low until dough pulls away from the sides of bowl and clusters around the dough hook and is not sticky. (May need to add a bit more flour) •Place in a clean and lightly greased bowl •Cover with a clean, damp towel and let rise for about 30 minutes in a warm place until doubled in size •Divide the dough into four pieces •Form into a ball and cover with a damp towel and let rest for 15-20 minutes •At this point the dough can be wrapped in plastic and refrigerated for a few days or made into flatbread •To make flatbread, place a piece of parchment on counter and dust lightly with flour and roll out the dough into a thin, roundish shape •At least 9 inches in diameter •Lightly brush rolled out dough with olive oil and use a fork to prick the surface of the dough to prevent air pockets from forming while baking •Season the dough with salt and pepper, herbs, pesto, sundried tomatoes and cheese or all of the above! •Preheat oven and baking stone in oven to 500 degrees. •Place flatbread and parchment paper onto baking stone or onto a cooking sheet and bake until golden brown 5-10 minutes •Transfer to a cutting board, cut into pieces with a pizza cutter and enjoy!

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