Directions: |
Directions:For the dough: Place 1 cup warm water in the bowl of a standing mixer, stir in the yeast. Leave for 10 minutes until bubbly. Stir in 1 c flour, cover with a damp towel and let rise in a warm spot, about 1 hour. Add remaining 1/2 c water, 2 Tbs olive oil and 2 1/4 tsp salt. Using a dough hook attachment, mix on low speed until combined, then slowly add remaining 3 c flour. When all is added, knead on med high speed for 5-8 minutes. Dough will be smooth but sticky.
Roll dough into a ball, coat lightly with oil. Cover bowl with plastic wrap and refrigerate overnight. Dough will double in size.
Baking the Bread: Lightly coat bottom and sides of a 12 x 17 inch baking pan (also called a half sheet pan) with olive oil. Punch down dough, then place on a floured surface and stretch into a shape similar to the pan. Gently lift it into the pan and spread to reach the sides. If it doesn't stretch all the way, let it rest and then try again. Let rise 30-45 minutes.
Meanwhile, preheat oven to 400º. Gently poke dough all over with your fingers to form dimples. Scatter spring onions over the top, drizzle lightly with olive oil and sprinkle with alt. Bake until golden brown on the bottom and lightly browned on top, about 25 minutes.
Using a large spatula if necessary, slide the bread out of the pan onto a rack. Let rest briefly, then cut with pizza cutter and serve warm. The bread crisps up as it cools. |
This recipe for Spring-Onion Flatbread is from