Categories: Bread
Ingredients
- 3 1/2 cup(s) flour, all-purpose
- 1 package(s) active dry yeast
- 1 teaspoon salt
- 1 1/4 cup(s) water, warm
- 2 tablespoon oil, olive
- 2/3 cup(s) cheese, Swiss, finely shredded 1/3 cup(s) nuts, almonds, sliced
- 1/2 teaspoon pepper, cracked black
- 1/2 teaspoon salt, sea, coarse
Directions
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In a large bowl, stir together 1 1/4 cups of the flour, the yeast, and salt.
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Add the warm water and 1 tablespoon of the olive oil.
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Beat with an electric mixer on low to medium speed for 30 seconds, scraping side of bowl.
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Beat on high speed for 3 minutes.
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Using a wooden spoon, stir in as much of the remaining flour as you can.
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Turn out dough onto a lightly floured surface.
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Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total).
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Shape dough into a ball.
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Place in a lightly greased bowl; turn once to grease surface of dough.
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Cover; let rise in a warm place until double in size (about 1 hour).
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Punch down dough.
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Turn out onto a lightly floured surface. Divide in half.
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Lightly oil 2 baking sheets.
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Shape each half of the dough into a ball. Place on prepared baking sheets.
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Cover and let rest for 10 minutes.
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Flatten each ball into a circle about 9 inches in diameter.
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Using your fingers, press 1/2-inch-deep indentations about 2 inches apart into the surface.
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Brush with the remaining 1 tablespoon olive oil.
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Sprinkle with cheese, almonds, pepper, and coarse salt.
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Cover; let rise in a warm place until nearly double in size (about 20 minutes).
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Preheat oven to 375° F.
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Bake flatbread for 25 to 30 minutes or until golden brown.
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Remove from baking sheets; cool on wire racks