Flatbread seems to be a weekend affair at the bakery. Needing no sharp implements to dissect, it is the loaf most likely to be shared with friends (or eaten on the way home) as it is already topped with flavour. It’s also great for picnics or mezze-style lunches.
Once you have mixed the olive oil dough, you need to add the toppings halfway through the proving stage — once the dough has had time to prove without being weighed down with ingredients, but not so long that when you do add the ingredients the flatbread deflates. It is best to keep the toppings simple and only use two to four different ingredients. Some of the more popular combinations have been included below, but we are also fond of green olive flatbread, anchovy and oregano flatbread or herb and olive flatbread using tarragon, chives, oregano, thyme and even nigella seeds.
To make flatbread, follow the instructions for mixing olive oil dough. Once the dough has finished its bulk prove, you can shape the flatbread.
Turn the dough out onto a lightly floured work surface and press down evenly with your hands, until it is a rectangle about
Place each flatbread on a baking tray lined with baking paper and use your fingers to press down into the dough and create shallow indents over the surface. Set aside in a warm place (25°C/77°F) to prove for 15 minutes.
Add the topping of your choice and set aside to prove for a further 15–20 minutes.
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