Tuscan Flat Bread

Submitted by Julia Jutras

This bread recipe is always a big hit with everyone and can be served with just about anything. Plus it’s fast and easy. If you don’t have a baking stone a pizza pan or a large cookie sheet will work as well.

Serves 4-6

2 Tbsp Yeast
1 Tbsp Sugar
1 c Warm Water (120-130 degrees)
½ tsp Salt
2-2 ½ c all-purpose flour
2 Tbsp Extra Virgin Olive Oil
Kosher Salt

Dissolve yeast and sugar in water. Allow to rise double in size.

Add salt and slowly stir in 2 cups of flour (if using electric mixer, set on lowest speed). If dough is still very sticky add 1 Tbsp flour at a time until dough is just slightly sticky. Do not add too much flour.

Form dough into a ball and coat with 1 Tbsp of olive oil. Cover and allow to rise to double size, about 30 min.

Gently knead dough to mix in oil, do not over knead, dough should remain soft not stiff.

Pour remaining 1 tbsp olive oil onto a large baking stone. Press dough out into a large circle on stone, about 12 inches wide. Make sure both sides are well coated in oil using more oil if necessary. Sprinkle with Kosher salt and allow to rise until double in size. Bake at 400 degrees until golden brown, 20-25 min. Cut into slices and serve warm with extra virgin olive oil for dipping.