Summer has truly arrived here with temperatures in the 90’s. Not only do my husband and I like to spend as much time outside as possible, but who wants to do involved cooking with weather like this? So often, dinners are a big salad or one of my summer soups or a simple curry. But one thing that we never skip is bread to accompany our meal. We love bread and for me, it completes the meal. It’s perfect for lapping up sauces and dressings or stuffing with wonderful things.
My husband and I both make a number of different breads all year long and I’m happy to try new ones when I can. This Herbed Flatbread is very similar to a Turkish Pide Bread (not to be confused with pita.), but different enough that I think it is worth posting it. Both breads are relatively quick to make and are best enjoyed right out of the oven.
Herbed Flatbread is super fluffy with just the right amount of chew to be satisfying. Baked directly on the pan with oil, the bread develops a lovely crust. The finished bread is a cross between a focaccia and a Turkish Pide. Whatever you call it, this bread is delicious.
I came across the original recipe at some point on YouTube. The version presented here has some tweaks from the original, making it both accessible to vegans or those who keep Kosher as well as adding some actual herbs beyond garlic to the ingredients. And after trying this Herbed Flatbread, then explore the many other breads on my blog. There should be something to please everyone.
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Recipe
Yield: 4 servings
Ingredients
For dough
100 ml (1/2 cup) warm milk (Dairy or non-dairy)
100 ml (1/2 cup) warm water
1 teaspoon active dried yeast
1 teaspoon granulated sugar
2 Tablespoons plus 1 teaspoon of a good EVOO (I like to use either a buttery EVOO or a Mediterranean blend, flavored with rosemary, thyme, basil and garlic)
350 g (About 2.75 cups) of unbleached all-purpose flour plus about 1/4 cup more as bench flour, as needed
1 teaspoon kosher salt
For topping – This makes enough to leave some for spreading on pieces of bread when you eat it.
50 g (2 Tablespoons) of unsalted butter (vegan or dairy), softened or buttery EVOO
1 Tablespoon finely chopped fresh herbs of choice
2 large cloves of garlic, crushed or grated
Maldon Sea Salt
2 Tablespoons grated or shredded cheese (Optional)
Directions
Preheat the oven to 400 degrees F.
Proof the yeast with the milk and sugar. Add in all of the other dough ingredients and using your hands, bring the mixture together into a soft, sticky dough, using only enough bench flour to be able to handle things. The less flour that you use, the lighter the finished bread. Allow the dough to rise for about 45 minutes to one hour in a warm place away from a draft.
Once risen, lightly oil your hands and place the dough ball onto a sheet of lightly floured parchment for a soft bottom OR onto an oiled pan for a crisper bottom. (Our preference is ALWAYS for the crisper option, but you do you.)
Using your hands, gently flatten the dough out into a circle about 9-inches in diameter. Press small circles into the dough (I used a small glass tube I had that originally held saffron). Press down to the bottom without cutting through the dough. Do this all around. You can also dimple the bread with your fingers.
Then prepare the topping by mixing everything together well except for the cheese. Spread the topping across the top of the dough and then scatter the cheese (if using) over the top. Generously sprinkle the sea salt across the top of the dough.
Bake for about 25 minutes or until golden brown on top.
