This traditional Italian flatbread develops incredible flavor through a slow rise and generous olive oil. The combination of fresh rosemary and garlic creates an irresistible aroma that fills your kitchen.
Ingredients
- 3 cups **Unbleached Bread Flour**
- 1 teaspoon **Dry Active Yeast**
- 1 1/4 cups warm water
- 1/3 cup **Extra Virgin Olive Oil**, divided
- 2 teaspoons **Redmond Real Salt**, divided
- 2 tablespoons **Rosemary (Herb)**
- 4 cloves garlic, minced
- 1 teaspoon **Flaky Sea Salt**
*Bolded ingredients are products we typically carry at Tare Bulk Foods.
Directions
- Dissolve yeast in warm water with pinch of sugar. Let stand 5 minutes until foamy.
- Mix flour and 1 1/2 teaspoons salt in large bowl. Add yeast mixture and 2 tablespoons olive oil. Mix until shaggy dough forms.
- Knead on floured surface 8-10 minutes until smooth. Place in oiled bowl, cover, and rise 1 hour until doubled.
- Press dough into oiled 9x13 pan. Dimple surface with fingertips. Drizzle with remaining olive oil, minced garlic, rosemary, and flaky salt.
- Let rise 45 minutes. Bake at 425°F for 25-30 minutes until golden. Cool 10 minutes before serving.
Notes
- Try **Herbs De Provence** for different herb flavor
- Substitute **All Purpose High-Malt Flour** if bread flour unavailable
- Best served warm on day of baking
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