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BREADS:
Salted Thyme Flatbread
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Salted
Thyme Flatbread |
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Great with
soup...
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BREAD: |
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1¼
cups |
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warm
water (110 to 115°F.) |
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1½
tsp |
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granulated sugar |
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1½
tsp |
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active dry yeast |
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1½
tsp |
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salt |
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3½
cups |
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all-purpose flour
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TOPPING: |
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2
Tbs |
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olive oil |
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1
Tbs (or more) |
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kosher salt (or other coarse salt) |
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1
Tbs |
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fresh chopped thyme |
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1 |
Place water
into large bowl. Sprinkle with sugar and yeast.
Let stand 5 minutes or until yeast is dissolved.
Stir in salt. Gradually add flour, stirring
until dough forms. |
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2 |
On a lightly
floured surface, knead dough 10 to 12 minutes or
until smooth and elastic. Place dough in large
oiled bowl, cover; let rise in warm place until
doubled in size; about 45 minutes to 1 hour. |
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3 |
Place oven
rack in lowest rack position; heat oven to
450°F. Grease a 15x10x1-inch jelly roll pan. |
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4 |
Gently punch
down dough to deflate. Place in pan; using palm
of hand press dough to cover bottom of the pan.
Cover; let rise about 20 minutes or until risen
by half. Brush dough with oil; sprinkle
generously with coarse salt. |
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5 |
Bake 12 to
15 minutes or until light golden brown. Remove
from oven and sprinkle with thyme. |
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Servings: 8 |
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Cooking Tips |
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*If using a KA mixer
with a dough hook, simply dump all of the bread
ingredients into the mixer and let it do all of the
mixing and kneading. |
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**If you're using a
bread machine, layer the ingredients in the bread pan
according to the manufacturer's instructions and let it
do the kneading and the first rise. Then take it out of
the machine and prep it for the 2nd rise.
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CLICK HERE to view
discussion about this recipe on
The Recipe Girl blog.
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RATE this Recipe
Ratings:
***Hey,
this one's a keeper!- would
make it again. "Great homemade bread to have with soup!"
-San Diego, CA
***Hey,
this one's a keeper!- would
make it again. "This
was REALLY easy and super tasty :D. try it with some rosemary (and
perhaps bake it in :D)"
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