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| Homemade Mediterranean Flatbread |
Ingredients
For the Dough:
- 3/4 cup warm tap water, 110 degrees
- 1 teaspoon active dry yeast
- 1 1/2 tablespoons olive oil
- 1 teaspoon sugar
- 2 1/4 cups all purpose flour
- 1/2 teaspoon salt
- 8 ounces mozzarella cheese, sliced 1/4 inch thick
- 1/2 cup sun dried tomatoes packed in olive oil, roughly chopped
- 1/4 cup black olives
- 6 ounces feta cheese, crumbled
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 tablespoon fresh parsley, chopped, for garnish (optional)
- 1 large egg
- 1 tablespoon water
- non-stick cooking spray
For the Dough:
- Fill a metal mixing bowl with hot tap water and set aside for a few minutes. This will temper the bowl and help to ensure the yeast will properly activate. While you’re waiting for the bowl to warm, preheat the oven to 500 degrees – not broil, but degrees.
- Pour the hot water out of the bowl and wipe the bowl dry. Add the warm tap water and the yeast. Using a rubber spatula, gently stir the yeast into the water for no more than 5-10 seconds. Set aside and let the yeast bubble and foam for at least 3 minutes.
- Sift together 2 cups of the flour, salt, and sugar.
- Add the olive oil to the yeast and water mixture. Stir for a few seconds. Pour in the entire flour mixture and stir with a rubber spatula until the liquid is absorbed.
- Sprinkle your clean counter top with a little flour and empty the dough out. Knead the dough together for 4-5 minutes until a dough ball is formed. Place the dough back into the metal mixing bowl, cover with a tea towel, and set the bowl onto the top of your preheating oven. (Don’t place the bowl on a burner, just on the surface of the oven. The heat will help the dough to proof.) Let the dough sit for five minutes.
- Lightly spray two small baking sheets or pizza pans with non-stick cooking spray and set aside.
- When the dough is ready, lightly flour a flat surface, and using a floured rolling pin, roll half of the dough into a rectangular shape the size of your pan. Place the dough onto the baking sheet and push the dough into the corners and up to the sides. This does not need to be perfectly round or rectangular. Just be sure the dough is evenly flattened. (Repeat with the other half of the dough on a second baking sheet or pizza pan.)
- Next, whisk the egg and the tablespoon of water together. Using a pastry brush, lightly brush the perimeter of the dough.
- Evenly distribute the mozzarella over the two flatbreads. Avoid placing cheese on the egg washed perimeter.
- Next, top each pizza with the sun dried tomatoes, followed by the black olives, and then the feta.
- Sprinkle over the dried basil and dried oregano.
- Bake for 10 minutes. Remove from oven. Garnish with the chopped parsley, if using, and slice into wedges. Serve immediately. Enjoy!