Rosemary and Olive Oil Flatbread

By angielaine

Ingredients

• 1 3/4 tsp Active Dry Yeast
• 2 cups Warm Water (110°)
• 2 Tbsp Extra-Virgin Olive Oil, plus more for working
• 1 Tbsp Sugar
• Coarse Salt
• 4 to 5 cups Bread Flour
• 3 Garlic Cloves, thinly sliced
• 3 Tbsp Fresh Rosemary, finely chopped
• Fresh Ground Pepper
• Coarse cornmeal for dusting

Preparation

Step 1

Put yeast and water into the bowl of a mixer; stir to dissolve. Add oil and sugar. Stir in 1 ½ Tbsp salt, then flour, 1 cup at a time, until dough comes together. Attach bowl to mixer fitted with the dough hook. Mix until smooth, about 2 minutes. Let rest in bowl, loosely covered with a damp towel, 20 minutes. Return dough to mixer; mix until smooth, about 5 minutes. Transfer dough to a large oiled bowl. Refrigerate, loosely covered, at least 6 hours or overnight. Remove dough from the refrigerator; let dough stand until it comes to room temperature, about 1 ½ hours. Place a pizza stone or baking sheet in cold oven. Preheat oven to 500°. Divide dough into 4 pieces. On a lightly floured work surface, gently stretch each piece into an 8-inch round; brush with oil. Sprinkle garlic and rosemary over tops; season with salt and pepper. Drizzle with oil. Dust a pizza peel or baking sheet with cornmeal. Place 1 flatbread on peel; slide onto pizza stone. Repeat with remaining pieces. Bake until golden brown, about 10 minutes. Garnish with rosemary. Sprinkle with salt. Drizzle with oil.