Robust Olive Flavor, with a Spongy,
Chewy Crumb Perfect for Dipping
Rich Hues: Reds, Browns and Tans, with
Speckles of Chopped Olives and Coarse Salt
Makes 2 Flatbreads
2-3/4 to 3 cups all-purpose flour
1 envelope FLEISCHMANN’S RapidRise Yeast
1 teaspoon salt
1 cup water
1 tablespoon olive oil
1/2 cup chopped black olives
In a large bowl, combine 1 cup flour, undissolved yeast, and salt. Heat water and olive oil until very warm (120o to 130oF). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add olives and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
Divide dough in half; roll each half into an oval about 1/2-inch thick. Place each oval on greased baking sheet. Using a sharp knife, make 2 rows of 4 or 5 diagonal slits on each oval. Pull slits apart slightly. Cover; let rise in warm, draft-free place until almost doubled in size, about 30 to 45 minutes.
Brush surface with olive oil; sprinkle with coarse salt. Bake at 400oF for 20 minutes or until done. Remove from sheets; cool on wire rack. Serve with olive oil or balsamic vinegar for dipping.
Serving Size: 1/20 of recipe
Serving Weight: 1 ounce
Calories: 80; Total Fat: 1 g; Saturated Fat: 0 g;
Cholesterol: 0 mg; Sodium: 150 mg; Carbohydrates: 14 g; Dietary Fiber: <1 g; Sugars: 0 g; Protein: 2 g