An italian flatbread you can transform with just a change of toppings and herbs.
INGREDIENTS:
Set A:
3 1/2 cups bread flour
1 Tbsp. instant yeast
3 Tbsps. granulated sugar
1/2 tsp. salt
1 1/2 cups water
1 tsp. dried herb of choice
Set B:
1/3 cup olive oil
1/4 cup water
1/2 tsp. rock or coarse sea salt
1 tsp. dried herbs of choice
PROCEDURE:
A. In a mixer with a hook attachment, combine all Set A ingredients and mix until the mixtue becomes stretchy. Transfer into a greased bowl and rest for 1 hour or overnight in the chiller.
B. Divide the dough into 2 and stretch out in well–greased baking pans. Let rise for 30 minutes or until they double in size. Poke holes with the tip of your fingers. Combine water and olive oil and drizzle over the dough then sprinkle with rock salt and herbs just before baking. Bake until crust is light golden brown.