I like this flatbread with a warm bowl of soup. I also use this recipe as dough for a thick-crust pizza. The use of bread flour, as opposed to all-purpose flour, makes the final product crispier. For a chewier crust, use all-purpose flour.
1 cup lukewarm water
2 one quarter-ounce packages dry yeast
2¼ cups bread flour
1 teaspoon salt
2 tablespoons extra-virgin olive oil (divided)
1/3 cup cherry or grape tomatoes (cut in half)
¼ cup kalamata olives (cut in half)
¼ cup marinated artichokes hearts, chopped
¼ cup roasted red peppers, chopped
5 cloves roasted garlic (minced)
1 teaspoon lime juice
2 teaspoons fresh parsley (chopped)
1 ounce feta cheese
Preheat oven to 450 degrees. Prepare a large baking sheet with parchment paper.
Pour 1 cup lukewarm water into a small bowl; sprinkle with yeast. Let stand until yeast dissolves, about 10 minutes.
Place 2 cups flour in a large bowl along with salt. Make well in the center of the flour. Pour yeast mixture into well. Using a fork, stir until dough comes together. Knead in a bowl, adding enough flour – 1/4 cup at a time – to form a slightly sticky dough. Transfer to the floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon of the oil. Add dough; turn to coat. Cover bowl with plastic wrap. Let stand in a warm draft-free area until doubled, about 1 hour 15 minutes.
Punch down dough. Turn out onto floured work surface, roll out, and shape into a 6×14-inch rectangle. Transfer dough to the prepared baking sheet. Cover loosely with plastic. Let rise until dough is almost doubled, about 30 minutes.
While bread is proofing, combine the other tablespoon of oil with the tomatoes, olives, artichokes, red peppers, garlic, lime juice, and parsley. Toss until well combined. Set aside.
Remove plastic wrap from dough and sprinkle tomato/olive mixture evenly over dough. Sprinkle feta on top of that. Bake for 15 minutes or until crust is crisp. Remove from oven and cool bread in pan for 5 to 10 minutes before serving.