Could we be tired of bread recipes, or pasta recipes, oh, or potato recipes? No, I don’t think so. So, today I am sharing the best “Garlic and Herbs Flatbread”. Can I get a “Whoop-Whoop”? See, every meal in my house is served with different bread. We LOVE bread. Obviously, this flat-delicious-bread is served with Italian dinners, such as skillet lasagna or baked tortellini.
Usually, I bake it about 20-30 minutes before a dinner is served, otherwise, my family CANNOT resist it. As soon as it is out of the oven, they start to rip it apart and spreading cream cheese on it, or butter. Trust me, if you make it, I can bet that you will be tempted to take at least the little part just to taste it. The aroma is amazing, and when it bakes you’ll have a feeling like your house is a small Italian family restaurant -especially if you have pasta cooking on the other side.
It simply wrapped, not only your kitchen but your whole house with flatbread aroma -and let’s get something straight, there is nothing more tempting than hot bread fresh out of the oven.
It is a fairly simple recipe. I think the only complicated thing is to knead between 10-12 minutes until the dough is formed into an almost non-sticky ball. BUT, if you have, for example, KitchenAid with kneading attachment, you got yourself a job done without even putting pressure on your hands, although, seriously it’s not that hard to knead it with your hands either.
I am aware that not everyone has KitchenAid or similar, so this is an old-fashioned way without hardly any equipment (deep bowl, measuring cup, wooden spoon, baking pan, parchment paper -if your pan is not non-stick baking pan).
Garlic and Herbs Flatbread
Simple and delicious focaccia
- 4 cups All-Purpose Flour + for dusting
- 1 tsp. Garlic-Parsley Powder
- 2 tsp. Salt
- 1 pack 2 tsp. fast rise dry Yeast
- 2 tsp. Honey + 1/2 tsp. Sugar + splash of warm water.
- 1 3/4 cup Luke Warm Water
- 1/4 cup Olive Oil + 1 tbsp.
- Italian Herb Mix
- Dry Basil
- Garlic-Parsley powder
- Grated Parmesan Cheese
In a large bowl, add 4 cups of all-purpose flour. Add garlic-parsley (without sodium) and salt to the flour. Mix, then make a well.
In a small measuring bowl, add
In a small cup, add 2 teaspoons of Honey and 1/2 teaspoon of Sugar, Add a splash to Luke warm water to dissolve a bit.
Add 1 pack (2 teaspoons/1/4 OZ) of fast rise dry yeast to the all-purpose flour, then pour dissolved honey-sugar mixture on top of the dry yeast. Wait for 15-20 seconds, then add splashes of LUKE warm water. Add water gradually. Mix with the wooden spoon, then start kneading. In the mid of the kneading process add half of the olive oil.
Knead for 10 more minutes or until the dough is formed and it is NOT as sticky as before.
Pour the rest of the olive oil. Cover it with plastic foil (film/plastic wrap), or with the lid, then lay on the clean kitchen towel to keep warm. Let it rise for approximately 1 hour, or until it is double in size.
After about an hour take it out the bowl. Prepare all the herbs and cheese.
Then, line the parchment paper in your baking pan. If the pan is flat like mine (watch a video), you can dust a bit of flour and roll out the dough on your baking tin, however, if you pan have sides, roll it out on your working surface/board -of course, dust with the flour, when it rolled transfer it to your baking pan. Poke the dough with a fork or similar tool, and sprinkle lightly with herbs, garlic-parsley powder, Parmesan cheese and a few drizzles of olive oil. This is also fantastic as a pizza crust.
Preheat your oven at 425F (220C/gas: mark#7). Allow your dough to rise just until your oven is preheated. Bake for about 35 minutes, or until the crust is a light golden color.
Let it cool down for at least 10 minutes before cutting. Cover i
with a large kitchen towel. Serve it with your meal, or simply dip in the marinara sauce.