Flat Bread/Foccacia

This bread is really a cross between a Focaccia and a flat bread.  I really want to learn to make bread that does not rise as much so that I can have less bread when I make a sandwich – I need to watch my carb’s intake and my figure!  But a sandwich without bread is not a sandwich.  So create bread that still works for a sandwich but have less bread for the actual sandwich.

This recipe was adapted from Tyler Florence’s Focaccia recipe but I rolled it out a little more than called for to get more of a flat bread look.

Recipe (adapted from Tyler Florence)
Focaccia/Flat Bread:

Ingredients:

1. 2 teaspoons rapid-rising dry yeast 
2. 1 cup warm water
3. 2 tablespoons sugar
4. 3 1/2 to 4 cups flour
5. 1 tablespoon coarse salt
6. 1/4 cup olive oil
7. Topping – pinch of salt and pepper, 1/2 tsp each onion & garlic powder, 1 tsp each oregano and chives
8. Cornmeal , for dusting

Directions
In the bowl of a standing mixer  fitted with a dough hook, proof  the yeast by combining it with the warm water and sugar . Stir gently to dissolve. Let stand 3 minutes until foam  appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.

Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn’t form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.

Coat a sheet pan  with a little olive oil and corn meal . Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough to maybe 1/2″. Let rest for 15 minutes.

Bake on the bottom rack for 15 to 20 minutes.