Created with our easy-to-make food-processor pizza dough, these flatbreads are finished with a drizzle of olive oil and a sprinkling of flaky sea salt. They’re a delicious accompaniment to a Mediterranean-inspired meal.
Recipe courtesy of Williams-Sonoma Kitchen
- 1 batch food-processor pizza dough (see related recipe below)
- Extra-virgin olive oil for brushing and drizzling
- Large flaked sea salt for sprinkling
- For the pizza dough
- 1 Tbs. active dry yeast
- 1 tsp. sugar
- 1 cup warm water (105° to 115°F)
- 3 cups all-purpose flour
- 1 tsp. salt
- 2 Tbs. extra-virgin olive oil
- 1 Place a pizza stone on the middle rack of an oven and preheat the oven to 500°F (260°C).
- 2 Divide the dough in 4 pieces. On a lightly floured surface, roll out 2 pieces of dough into a 14-by-6-inch (35-by-15-cm) oval. Dock the dough with a fork and brush with olive oil. Transfer to the preheated pizza stone and bake until the flatbreads are crisp and browned, 5 to 7 minutes. Transfer to a cutting board. Repeat to bake the remaining dough.
- 3 Drizzle the flatbreads with olive oil and sprinkle with sea salt.
- 4 In a small bowl, dissolve the yeast and sugar in the warm water and let stand until foamy, about 5 minutes.
- 5 For the dough - In the bowl of a food processor fitted with the dough blade, combine the flour and salt and process with 3 or 4 pulses. With the motor running on the dough speed, slowly add the yeast mixture, allowing each addition to be absorbed before adding more. Continue processing until the dough forms a ball and cleans the sides of the bowl, about 1 minute, then process for 1 minute more.
- 6 Coat the inside of a large bowl with the olive oil and place the dough in the bowl. Cover with a clean kitchen towel and let the dough rise in a warm place until doubled in size, about 1 1⁄2 hours. Divide the dough in half and roll out as directed in the pizza recipe. Makes two 12-inch rounds.