I found this recipe on a "best recipes" website. I made for my family and it was a big hit!
Ingredients:
1 pinch granulated sugar
3/4 cup (175 mL) warm water
1 tsp (5 mL) active dry yeast or quick-rising yeast
3 tbsp (45 mL) extra-virgin olive oil
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (4 mL) salt
1 garlic clove, minced
1/4 tsp (1 mL) dried mint or dried oregano
Preparation:
Grease rimless baking sheet; set aside.
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil. Stir in flour, about 1/4 cup (50 mL) at a time, and salt to form sticky dough.
Turn out onto lightly floured surface; knead until smooth, 5 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Turn out dough onto lightly floured surface; press fingertips into dough to create dimples. Gently stretch into 15- x 6-inch (38 x 15 cm) rectangle. Transfer to prepared pan. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.
Bake in centre of 400°F (200°C) oven for 13 minutes. Meanwhile, in small bowl, stir remaining oil, garlic and mint; brush over flatbread. Bake until light golden around edges, about 5 minutes.
Black and Green Olive Tapenade: (for Garlic Flatbread): In bowl, stir together 1/4 cup (50 mL) each finely diced pitted Kalamata olives and finely diced pitted green olives; 1/2 tsp (2 mL) grated lemon rind; 1/2 tsp (2 mL) toasted coriander seeds, crushed; and 1/4 tsp (1 mL) pepper. Stir in 1/4 cup (50 mL) extra-virgin olive oil. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).
Changes: I melted mozzarella cheese on the finished garlic bread and it was great!
Ingredients:
1 pinch granulated sugar
3/4 cup (175 mL) warm water
1 tsp (5 mL) active dry yeast or quick-rising yeast
3 tbsp (45 mL) extra-virgin olive oil
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (4 mL) salt
1 garlic clove, minced
1/4 tsp (1 mL) dried mint or dried oregano
3/4 cup (175 mL) warm water
1 tsp (5 mL) active dry yeast or quick-rising yeast
3 tbsp (45 mL) extra-virgin olive oil
1-3/4 cups (425 mL) all-purpose flour
3/4 tsp (4 mL) salt
1 garlic clove, minced
1/4 tsp (1 mL) dried mint or dried oregano
Preparation:
Grease rimless baking sheet; set aside.
In large bowl, dissolve sugar in warm water. Sprinkle in yeast; let stand until frothy, about 10 minutes. Whisk in 2 tbsp (25 mL) of the oil. Stir in flour, about 1/4 cup (50 mL) at a time, and salt to form sticky dough.
Turn out onto lightly floured surface; knead until smooth, 5 minutes. Place in greased bowl, turning to grease all over; cover and let rise in warm draft-free place until doubled in bulk, about 1-1/2 hours.
Turn out dough onto lightly floured surface; press fingertips into dough to create dimples. Gently stretch into 15- x 6-inch (38 x 15 cm) rectangle. Transfer to prepared pan. Cover and let rise in warm draft-free place until nearly doubled in bulk, about 45 minutes.
Bake in centre of 400°F (200°C) oven for 13 minutes. Meanwhile, in small bowl, stir remaining oil, garlic and mint; brush over flatbread. Bake until light golden around edges, about 5 minutes.
Black and Green Olive Tapenade: (for Garlic Flatbread): In bowl, stir together 1/4 cup (50 mL) each finely diced pitted Kalamata olives and finely diced pitted green olives; 1/2 tsp (2 mL) grated lemon rind; 1/2 tsp (2 mL) toasted coriander seeds, crushed; and 1/4 tsp (1 mL) pepper. Stir in 1/4 cup (50 mL) extra-virgin olive oil. (Make-ahead: Refrigerate in airtight container for up to 1 week; let come to room temperature to use.) Makes about 1/2 cup (125 mL).
Changes: I melted mozzarella cheese on the finished garlic bread and it was great!
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