Not only will I run for garlic flatbread but I'll wait in line for 20 minutes for garlic flatbread. It's easy to wait in line when you're eating a garlic pickle on a stick (brilliant) and you've just eaten a warm creamy square of garlic fudge.
There weren't any pickles on sticks or garlic fudge today but there was delicious leftover garlic flatbread.
If you have 3 1/2 hours to spare this is the recipe for you.
(makes 2 fairly large sized breads)
1 tsp active dry yeast (really important that it hasn't expired)
1 C + 1/4 tepid water (same temperature as the water you get from your running partner)
3 C brown bread flour
2 Tbsp olive oil
Finishing Salts/sea salt
1 small tomato diced
1 Tbsp olive oil
1 Tbsp earth balance (butter)
1 large clove of pressed garlic
Place water in a bowl, sprinkle with yeast, add 1 cup of flour and wait patiently for at least 2 hours. You should place the bowl in a warm area.
After lounging around for 2 hours because you've been 'busy' making bread add remaining 2 cups of flour with salt and stir into yeast mixture. Add 2 Tbsp olive oil and up to 1/4 C of water so that the dough sticks together.
On a lightly floured surface knead dough for 5 minutes (I used the same technique that I use for wedging clay for pottery probably not exactly the same thing as kneading). Place in an oiled bowl, cover with a dishcloth and let sit for approximately 1 hr (just long enough to go for a 7K run or long enough to get changed and think about going for a run).
Preheat oven to 400F. Sprinkle baking stones with cornmeal. Divide dough into two balls. Roll to desired thickness (about 1/4 inch).
Top each flatbread with fresh rosemary, chopped tomatoes, garlic earth balance/olive oil, and finishing salts. Bake for approximately 25 minutes.
|garlic butter, rosemary, and tomatoes|
|da, da, da, la!|
|delicious garlicky wedges|