Rustic Olive Flatbread
Charlotte Rutledge · kingarthurbaking.com · Original
Flatbreadinferred from the title
DietVegetarian. Not vegan: king arthur baker's special dry milk or nonfat dry milk.
Against 5,130 pizza recipes
Flatbread style, 82% hydration: wetter than 87% of the 1,480 doughs that parse, baked at 400°F, hotter than 24% of recipes that state an oven.
Flatbread (Generic): flatbread-only titles: a topped bread with no pizza claim (naan, lavash, grilled flatbread, restaurant 'flatbread')
Tradition: 400 to 500°F bake (this recipe: 400°F)
Baker's percentages
Every ingredient as a percentage of the flour weight (flour = 100%), the way bakers compare doughs across batch sizes. Hydration counts the water in this dough's milk or beer (about 88% and 92% of their weight), as bakers do.
Flour
300g
Liquid, as water
246g
Hydration
81.8%
Salt
2.0%
Yeast
1.50%
Oil
8.3%
Sauce
n/a
Cheese
n/a
Dough weight
584g
Process
Bake temp
400°F / 204°C
Bake time
20 to 25 min
Oven
home standard
Surface
stone
Bulk
2h
Ingredients (7)
- flour2 1/2 to 2 3/4 cups King Arthur Unbleached All-Purpose Flour2 1/2 cup · 300g
- yeastinstant yeast1 1/2 tsp · 4.5g
- salttable salt1 tsp · 6g
- dairy doughKing Arthur Baker's Special Dry Milk or nonfat dry milk3 tbsp · 21g
- oilolive oil2 tbsp · 25g
- waterwater1 cup · 227g
- saltflaky sea saltn/a
Toppings (3)
Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.
- over cheesedrained1/4 cup · 35g
- over cheese1 clove garlic
- over cheesefresh oregano2 tsp · 1g
Keep exploring
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