I wanted something to go along with my Tuscan Chicken & Corn chowder. I decided to stay with the Italian flavors and make a flatbread. It takes over a little over an hour and a half to make this so I started the yeast as I was starting my soup. I added ground red pepper flakes to the bread but if you don't like heat, they can easily be left off.
Italian Cheese Flatbread
1 cup warm water
1 pkg active dry yeast
2 tsp sugar
Mix together in a large glass measuring cup or glass bowl and let sit for 10 minutes.
In a large bowl, combine the following ~
2 cups bread flour
1 tsp sea salt
After the 10 minutes, stir in the yeast mixture and 2 tbsp garlic olive oil in the flour with a wooden spoon. Mix until the flour is all incorporated and the dough naturally forms a ball and pulls away from the sides. Cover and let sit for a half hour or until the dough has doubled.
Knead on a floured surface (it may take up to another 1/4 cup of bread flour) for 5 minutes. Roll out the dough to the size of your greased baking sheet. Lay down on the sheet and top with the following ~
1/4 cup Fontina cheese, shredded
1/4 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 tsp oregano
1/4 tsp ground crushed red pepper flakes
Bake at 350° for 22 minutes.