
How To Make French Peasant Flat Bread
French flatbread squares will be great as an appetizer. It’s best if you cut it into pieces while warm and add a little butter or jam upon serving.
Serves:
Ingredients
- 4½cupsall purpose flour,unsifted plus more for the plate
- 2cupswarm water,(110 to 115 degrees F)
- active dry yeast
- 1tbspsugar
- 2tspcoarse sea salt,or kosher salt
- 7tbspextra virgin olive oil
- cornmeal,for dusting the pan
- 2tbspfresh rosemary,or sage leaves, finely chopped
- 1tbspfreshly ground black pepper
- water in a spray bottle,for misting
Instructions
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Sprinkle a dinner plate with flour.
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Combine the water, yeast, sugar, and 1 teaspoon salt in a warm, large mixing bowl and stir with a wooden spoon until the yeast, sugar, and salt dissolve.
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Stir in enough flour to form a loose dough and scrape out onto the prepared plate with a rubber spatula. Immediately slide the dough back into the bowl, flour side down.
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Cover the bowl with plastic wrap and let rise in a warm place such as on a running clothes dryer or kitchen counter over a running dishwasher for 45 minutes.
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Grease a rimmed baking sheet with 3 tablespoons olive oil and sprinkle lightly with cornmeal.
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Spread the dough over the pan, flattening it, and pressing it down with the fingertips of both hands to entirely cover the bottom of the pan.
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Work from above so the angle of your fingers hits the dough at 90 degrees to create an evenly dimpled surface.
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Brush or sprinkle the dough with 3 tablespoons olive oil then sprinkle evenly with the rosemary, pepper, and remaining 1 teaspoon of salt.
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Loosely cover the dough with plastic wrap and let rise for about 45 minutes depending on how thick you want the cooked bread to be.
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Preheat the oven to 425 degrees F. Bake the dough for 10 minutes, remove from the oven, and drizzle with the remaining 1 tablespoon of oil.
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Mist lightly with water in a spray bottle and return to the oven.
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Reduce the heat to 375 degrees F and bake the bread until the crust is crisp and sizzling on the underside for about 15 minutes.
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When the bread is cool enough to handle, slide it onto a cutting board and cut it into pieces as desired with kitchen shears, a chef’s knife, or a cleaver.
Nutrition
- Calories: 98.43kcal
- Fat: 3.35g
- Saturated Fat: 0.47g
- Monounsaturated Fat: 2.32g
- Polyunsaturated Fat: 0.41g
- Carbohydrates: 14.90g
- Fiber: 0.58g
- Sugar: 0.47g
- Protein: 1.96g
- Sodium: 156.57mg
- Calcium: 27.28mg
- Potassium: 23.94mg
- Iron: 0.92mg
- Vitamin A: 0.23µg
- Vitamin C: 0.02mg
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