Weekend Project: Flatbread with Olive Oil and Sea Salt

Flatbread with Olive Oil and Sea Salt

 

1 Tbs. active dry yeast

1 tsp. sugar

1 cup warm water (105° to 115°F)

3 cups all-purpose flour

1 tsp. salt

2 Tbs. extra-virgin olive oil, plus more for brushing and drizzling

Large flaked sea salt for sprinkling

 

In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.

 

In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.

 

Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours.

 

Place a pizza stone on the middle rack of an oven and preheat the oven to 500°F (260°C).

 

Divide the dough in 4 pieces. On a lightly floured surface, roll out 2 pieces of dough into a 14-by-6-inch (35-by-15-cm) oval. Dock the dough with a fork and brush with olive oil. Transfer to the preheated pizza stone and bake until the flatbreads are crisp and browned, 5 to 7 minutes. Transfer to a cutting board. Repeat to bake the remaining dough.

 

Drizzle the flatbreads with olive oil and sprinkle with sea salt. Serves 4 to 6.