- 3 Tbsp. extra virgin olive oil
- About 3 cups of all purpose flour
- 1 1/2 tsp. kosher salt
- 1 cup warm water
- 2 1/4 tsp. (1 packet) instant yeast
- 1 1/2 tsp sugar
- 3 Tbsp. extra virgin olive oil
- 2 tsp. Herbes de Provence
- 2 tsp. kosher salt
- 1/2 tsp. black pepper
Drizzle the the first measure of olive oil onto a 9” x 12” (quarter sheet pan) rimmed baking sheet and evenly spread to coat the bottom and sides.
Mix the dough by mixing the salt into the flour thoroughly. In a separate bowl, combine the water, yeast, and sugar, whisking smooth. Add the flour and salt mixture to the water and mix until a dough forms. Turn out onto a table and knead for 5-10 minutes until smooth. Use a dusting of more flour on the table as needed. When smooth, flatten as much as you can onto the oiled sheetpan, drizzle another coating of olive oil over the top and brush or spread to cover the entire top with a thin film of the oil. Cover with plastic wrap or top with a lid and either place in a warm area for about 90 minutes or let rise slowly in the refrigerator overnight.
Once very well risen, remove the cover and use your fingertips to press down evenly over the surface of the dough to evenly fill up the whole pan. Let this pan sit in a warm place covered for about 30-90 minutes or until very puffy. (If your dough is cold from the overnight rising, it will take longer for the dough to rise again.)
Meanwhile, preheat your oven to 425°F. When the dough is risen, evenly drizzle the second measure of olive oil over the surface of the dough, letting some settle in the divots left by your fingertips earlier. Evenly sprinkle the herbs, salt, and pepper over the surface of the dough. Place the pan on the lowest rack in the oven and bake for about 25 minutes or until the bottom is deep golden. When out of the oven, let cool briefly. Carefully use a spatula to lift the flatbread out of the pan and place on a cutting board. Cut into desired size and shapes and enjoy!
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