Flat Bread

I had some ladies over for a Girls Night Dinner last month, and I made a flat bread to go with the Italian Dinner that I made. It was not MY recipe, but was wonderful none the less. I made up recipe cards for each of the girls and sent them home with it, so that they could make the bread for thier families if they wished. It was a fun evening of laughing, eating and sharing....love those ladies!

Here is the recipe, and the photo above is what the bread does look like when finished!

Herbed Flatbread
Makes 16
* 1 cup warm water (about 110 degrees)
* 1 teaspoon active dry yeast * 3 cups all-purpose flour, plus more for surface & hands
* 3 tablespoons extra-virgin olive oil, plus more for bowl
* Coarse salt
* 1 teaspoon sugar or honey
* 1 large egg whisked with 1 tbls water, for egg wash
* Sea salt, for sprinkling
* 1/4 cup fresh rosemary or thyme (or a combination)

Directions
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms.

2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour.

3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet.

4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.