My family really enjoys this flatbread. It has wonderful flavors including garlic, cheese, Parmesan, butter and that great yeasty goodness. I’ve made it two years ago and am glad I made it again. If the dough is too sticky, just add a few tablespoons more bread flour at a time and re-evaluate it. Only use bread flour for this one, it will turn out best. You can reduce the butter. I think 1/4 cup is too much (half of a stick). I’ve used 3T butter and gotten away with it just fine! **I added a little parsley for flavor and looks. Enjoy!
P.S. – I go through so much active dry yeast, I buy it in the jar and keep it in the fridge. It works best for me and reduces packaging. I try to be Earth-friendly when possible!
1 (.25 ounce) envelope active dry yeast (A.K.A. 2 1/4 tsp. active dry yeast if dispensing from jar).
- 2 teaspoons white sugar
- In a cup or small bowl, sprinkle yeast over the surface of the lukewarm water. Let stand for 5 to 10 minutes to dissolve.
- In a large bowl, stir together the flour, salt and sugar. Pour in the yeast mixture along with the olive oil. Beat with a sturdy spoon until dough is stiff enough to pull away from the sides of the bowl. Cover, and set aside until doubled in size, about 35 minutes.
- Remove the dough from the bowl and knead briefly on a floured surface. Roll the dough out to 1/4 to 1/2 inch thickness or to the size of your baking sheet. Place on a greased baking sheet and spread butter over the top. Sprinkle with garlic powder, Parmesan cheese and mozzarella cheese. Let rest while you preheat the oven to 350 degrees F (175 degrees C).
- Bake for 20 minutes in the preheated oven, until golden brown and cheese is bubbly. Serve warm.