no-knead garlic-cheese flatbread
It is simple easy and can be topped with a mixture of your favorite herbs or pizza seasoning.
You can make bread sticks out of the day old flatbread.
I got the recipe from King Arthur's Flour... It is a favorite with the family.
1-1/2 clukewarm water
3 Tbspolive oil (plus additional for drizzling into pan)
3-1/2 call purpose flour
1 Tbspinstant yeast see (see note about using regular yeast)
FILLING & TOPPING
2 cdiced cheese- chedder, monteray jack, flavored cheese, or your favorite.
4-8 clovegarlic, peeled and chopped (add more or less)
·your favorite dried herbs, pizza seasoning, to sprinkle on top. i use a little coarse ground sea salt when i do herbs. also grated parmesan is good on this too.
How to Make no-knead garlic-cheese flatbread
- Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.
- Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.
- Add the cheese and garlic, beating gently just to combine
- Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.
- While the dough is still rising, preheat the oven to 375°F.
- Bake the bread till it's golden brown, 35 to 40 minutes.
- Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
- Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.
- NOTE: Active dry yeast is a little bit slower off the mark than instant, as far as dough rising goes; but in a long (2- to 3-hour) rise, the active dry yeast catches up. If a recipe using instant yeast calls for the dough to “double in size, about 1 hour,” you may want to mentally add 15 to 20 minutes to this time if you’re using active dry yeast.