ITALIAN FLATBREADS

Italian Flatbreads image

Pairs wedges of this chewy flatbread with a tomato-based soup and start dunking! -Cynthia M. Bent, Newark, DE

Provided by Taste of Home

Time 35m

Yield 2 loaves (8 wedges each).

Number Of Ingredients 9

Ingredients

1 package (1/4 ounce) active dry yeast
1 cup warm water (110° to 115°)
1/4 cup plus 3 tablespoons olive oil, divided
2 teaspoons sugar
1/4 teaspoon salt
2-1/2 to 3 cups all-purpose flour
1/4 cup shredded Parmesan cheese
1/2 teaspoon garlic salt
1/2 teaspoon dried rosemary, crushed

Steps:

In a small bowl, dissolve yeast in warm water. In a large bowl, combine 1/4 cup oil, sugar, salt, yeast mixture and 2 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough., Turn dough onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 40 minutes., Punch dough down. Turn onto a lightly floured surface; divide in half. Pat each piece flat. Let rest 5 minutes. Roll out each portion into an 11-in. circle; place on greased baking sheets. Cover with kitchen towels; let rise in a warm place until almost doubled, about 40 minutes., Preheat oven to 425°. Using the end of a wooden spoon handle, make several 1/4-in. indentations. Brush with remaining oil. In a small bowl, combine cheese, garlic salt and rosemary; sprinkle over dough. Bake 12-15 minutes or until golden brown. Remove from pans to wire racks to cool. Cut into wedges.

Nutrition Facts : Calories 132 calories, Fat 6g fat (1g saturated fat), Cholesterol 1mg cholesterol, Sodium 115mg sodium, Carbohydrate 16g carbohydrate (1g sugars, Fiber 1g fiber), Protein 3g protein.