3 ½ cups King Arthur Unbleached All-Purpose Flour
1 ½ cups lukewarm water
5 tablespoons olive oil, divided
1 tablespoon instant (rapid-rise) yeast
1 ¼ teaspoons salt
8 ounces Cabot Tomato Basil Cheddar or Cabot Sharp Cheddar, grated (about 2 cups)
4-8 cloves garlic, peeled and chopped
2 tablespoons grated Parmesan cheese
1 tablespoon mixed dried herbs
COMBINE flour, water, 3 tablespoons of oil, yeast and salt in a large bowl; beat with electric mixer at high speed for about 60 seconds.
ADD cheddar and garlic and beat on slow speed just until combined (batter will be sticky).
GREASE lightly a 9 x 13-inch baking dish; drizzle remaining 2 tablespoons oil over bottom. Scoop batter into pan. Cover and let rise at room temperature for 1 hour or until puffy.
PREHEAT oven to 375°F toward end of rising time. Sprinkle dough with Parmesan and herbs.
BAKE flatbread for 35 to 40 minutes or until golden brown.
REST for 5 minutes after removing from oven; transfer to wire rack. Serve warm or at room temperature.
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