I found this on Mehen's Blog and made this yesterday. I actually threw all the stuff in my bread machine but I think I will make it by hand next time. OH! There will be a next time. This stuff is delicious. I served it with homemade Chicken and Brown Rice soup. I wanted more but limited myself to two slices since I am watching my calorie intake.
This makes 2 large flatbread.
Things you will need:
- 3 cloves garlic, chopped (I used the chopped garlic from the jar)
- 1 Tablespoon chopped fresh rosemary (I used dried because I didn't have fresh)
- 1 Tablespoon chopped fresh oregano (I used 1 teaspoon of dried because I am not a fan of oregano)
- 1 Tablespoon chopped fresh thyme (I didn't use this, husband is allergic)
- 1/4 cup extra-virgin olive oil
- 1 package (2 1/2 tsp) active dry yeast
- 1 3/4 cups warm water (105-115)
- 4 1/2 cups all purpose flour
- 1 Tablespoon salt (I used 1 teaspoon to cut the sodium)
- Semolina flour for dusting
In a small saucepan over medium heat, combine the garlic, rosemary, oregano, thyme, and olive oil. Bring to a simmer and cook just until the garlic is tender about 1 minute. Remove from the heat and let cool to room temperature.
*By Stand Mixer: In the 5-qt bowl of a stand mixer, dissolve the yeast in the warm water and let stand until foamy, about 5 minutes. Add the oil mixture, flour and salt. Place the bowl on the mixer, attach the dough hook, and knead on low speed until the dough is smooth and elastic, 5-7 minutes. Remove the dough from the bowl.
Form the dough into a ball, transfer it to a lightly oiled bowl, and cover the bowl with plastic wrap. Let the dough rise in a warm, draft-free spot until it doubles in bulk, 1 1/2 to 2 hours.
Punch down the dough and turn it onto a clean work surface. Cut the dough in half with a sharp knife or a bench scraper. Shape each piece into a loose ball, cover with a dry kitchen towel and let rest for 5 minutes.
Liberally dust 2 half-sheet pans or rimless baking sheets with semolina flour. On a lightly floured work surface, roll out each portion of the dough into a rectangle with about the same dimensions as the prepared pan. Transfer each rectangle to the prepared pan, spreading it out with your hands if it shrinks when you pick it up. Facing the narrow end of a rectangle, and eyeing the vertical center of it, use a sharp knife or a pizza wheel to cut 3 slits at an angle down the left side of the center, and 3 slits down the right side of the center. Gently pull on the dough to open the slits up slightly so that they widen into ovals.
Cover the dough loosely with a dry kitchen towel and let the breads rise again until they double in size, 20-30 minutes.
Position a rack in the lower third of the oven and preheat to 425 degrees F. Bake the breads until they are lightly browned and sound hollow when tapped on the bottom, 15 to 20 minutes. Transfer to wire racks and let cool completely on the pans. Store tightly wrapped in aluminum foil at room temperature for up to 1 day or freeze for up to 2 weeks. Reheat at 375 degrees for 10 minutes.
**NOTE:
Now, I used the ingredients as stated in parenthesis, but put the ingredients in my bread machine as the manufacturer suggested. (liquids first, then dry) I sort of had to babysit the dough because it was really sticky and I probably added close to a cup more of flour. When I took the dough out of the bread machine it was still pretty sticky so I liberally sprinkled my counter with flour and kneaded some flour into it. (I know, I know, this changed the recipe but it was good so I'm sharing my part) I left it to rest for 10 minutes then cut the dough in half and kneaded each ball then kind of rolled it out into an oblong and put them on a "sprayed" cookie sheet. Side by side. I then took a knife and cut three slits in the top like you would for french bread. I covered it with a lightly sprayed sheet of plastic wrap and covered the loaves then let it raise for about 45 minutes. Mine did not look like flat bread, they looked like loaves of french bread. I baked them at 425 degrees for close to 30 minutes until they were lightly browned and sounded hollow when I tapped them on the bottom.
I did it this way because I didn't have the fresh herbs the recipe stated. I'm sure the flavor of the two are completely different but I can say my version turned out awesome.
