Though this traditional Italian flatbread is yeasted, it doesn’t take as long to make as other yeasted breads— it only requires one brief rising. Start making this bread just before you put up a pot of soup, and the two should be ready simultaneously.
Makes: 1 large flat round loaf
- 1 package active dry yeast
- 1 cup warm water
- 1 tablespoon natural granulated sugar
- 1/4 cup olive oil, divided
- 1 1/2 cups whole wheat flour
- 1 cup unbleached flour
- 1 teaspoon coarse salt
- 1 tablespoon minced fresh garlic
- Coarse (kosher) salt
- Dried oregano and/or rosemary
Pour the yeast into the warm water and let stand to dissolve for 5 to 10 minutes. Stir in the sugar and half of the olive oil. In a large mixing bowl, combine the flours and salt. Work the yeast mixture in using your hands, then turn out onto a well-floured board.
Knead for 5 minutes, adding additional flour if the dough is too sticky. Shape into a round and roll out into a circle with a 12-inch diameter.
Place on an oiled and floured baking sheet, cover with a tea towel, and let rise in a warm place for 30 minutes, or until nearly doubled in bulk. Poke shallow holes into its surface with your fingers, at even intervals. Sprinkle the remaining olive oil over the top evenly, followed by the garlic, coarse salt, and herbs.
Bake in a preheated 400-degree oven for 20 to 25 minutes, or until the bread is golden on top and sounds hollow when tapped. Serve warm, cut into wedges, or just have everyone break off small chunks.
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