Herbed Flatbread Makes 16
* 1 cup warm water (about 110 degrees) * 1 teaspoon active dry yeast (from one 1/4-ounce envelope) * 3 cups all-purpose flour, plus more for surface and hands * 3 tablespoons extra-virgin olive oil, plus more for bowl * Coarse salt * 1 teaspoon sugar * 1 large egg whisked with 1 tablespoon water, for egg wash * Sea salt, for sprinkling * 1/4 cup fresh rosemary or thyme (or a combination)
1. Place water in a medium bowl; sprinkle with yeast. Let stand until foamy, about 5 minutes. Stir in flour, oil, 2 teaspoons coarse salt, and the sugar. Stir until dough forms. 2. Turn out dough onto a lightly floured surface; knead with floured hands until smooth, about 2 minutes. Transfer to a lightly oiled bowl, and cover with plastic wrap. Let dough stand in a warm, draft-free place until it doubles in volume, about 1 hour. 3. Preheat oven to 350 degrees. Divide dough into 16 equal pieces; cover with plastic wrap. Roll out 1 piece to roughly 4 by 10 inches on a lightly floured surface; transfer to a parchment-lined baking sheet. Brush with egg wash; sprinkle with sea salt and herbs. Repeat with remaining dough, arranging 4 pieces per sheet. 4. Bake, rotating sheets halfway through, until crisp and golden, 18 to 22 minutes. Let cool on sheets on a wire rack.