Description
A classic Tuscan flatbread with a crisp golden crust, airy interior, and rich olive oil flavor, perfect as a snack, side, or appetizer.
Ingredients
- 3 1/2 cups all-purpose flour
- 1 1/2 cups warm water (about 38°C)
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon granulated sugar
- 1 1/2 teaspoons salt
- 1/4 cup extra virgin olive oil (plus more for drizzling)
- 1 teaspoon coarse sea salt
Instructions
- In a small bowl, mix warm water, sugar, and yeast. Let sit for 5–10 minutes until frothy.
- In a large bowl, combine flour and salt.
- Add the yeast mixture and olive oil to the flour, mixing until a sticky dough forms.
- Knead on a floured surface for 8–10 minutes until smooth and elastic.
- Place dough in an oiled bowl, cover, and let rise for 1 to 1.5 hours until doubled.
- Preheat oven to 220°C and grease a baking sheet with olive oil.
- Transfer dough to the sheet and stretch to fit.
- Dimple the surface with your fingers, drizzle with olive oil, and sprinkle sea salt.
- Let rest for 15–20 minutes.
- Bake for 20–25 minutes until golden and crisp.
- Cool slightly, slice, and serve.
Notes
- Add rosemary or thyme for extra flavor.
- Include olives or sun-dried tomatoes in the dough.
- Top with sliced onions for a savory variation.
- Store at room temperature for 2 days or freeze up to 2 months.
- Reheat in oven to restore crispness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: Baked
- Cuisine: Italian
Nutrition
- Serving Size: 1 portion
- Calories: 250 kcal
- Sugar: 1 g
- Sodium: 300 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 0 mg
