The flatbread is a leavened product halfway between the classic focaccia and a loaf of bread.
Characterized by a crunchy surface and a very soft and airy crumb, the flatbread is perfect for being filled in a thousand different ways.
The version I propose, besides being delicious, is also super easy to prepare because it does not need to be kneaded, neither with a mixer nor by hand, but all you need is a simple bowl and a fork or, even better, a Danish whisk like the one you see in the video.
The ingredients are simply Type 0 flour, water, yeast, salt, and oil, and if you look closely, I’m sure you already have them all available in your pantry, so take a minute to read the recipe and then…let’s cook and eat!!
See also
- Difficulty: Easy
- Cost: Economic
- Rest time: 3 Hours
- Preparation time: 10 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 4 cups Type 0 flour
- 1 1/2 cups water
- 1 tsp fresh yeast
- 2 tsp fine salt
- 1 tbsp extra virgin olive oil
- 7 tbsp water
- 1 1/3 tbsp extra virgin olive oil
- 1 pinch fine salt
- A few grains coarse salt
Tools
- 1 Whisk Danish
- 1 Bowl
- 1 Baking Pan 8x12x2
- 1 Plastic Wrap
Steps
To prepare the flatbread, gather all the flour in a large bowl and crumble the fresh yeast inside.
Then add the water in three parts, mixing with a fork (or a Danish whisk) between each addition, so that the flour gradually absorbs the water.
Add the salt and extra virgin olive oil at the end.
Do not worry about the final appearance of the dough, it will still be rough, but just cover the bowl with plastic wrap for 20 minutes. During this time, the gluten will start to develop, giving the dough a smoother and more homogeneous appearance.
Then proceed to make three sets of folds in the bowl (wetting your hands), 20 minutes apart.
At this point, cover the bowl and place it in a warm place to rise until doubled in size (about an hour and a half).
At the end of the rising, grease a baking pan (including the edges) and transfer the dough inside.
Pour a mixture of water and oil on the surface of the flatbread and a pinch of salt, then sink your fingers into the dough to create the characteristic bubbles.
Bake the flatbread in a preheated convection oven at 430°F for 25 minutes.
Once baked, let it cool on a wire rack before cutting it 😉.
