Rustic Olive Flatbread From King Arthur Flour - cooking recipe

Ingredients

BREAD
2 1/4 unbleached all-purpose flour
1 cup olive, artisan bread flavor
1 1/2 teaspoons instant yeast
1 teaspoon salt
3 tablespoons dry milk
2 tablespoons olive oil
1 cup lukewarm water
TOPPING
olive oil
sea salt

Preparation

DOUGH:
Mix and knead all of brad ingredients - by hand, mixer or bread machine - to make a soft smooth dough.
Transfer dough to lightly greased bowl and let rise covered, for 1 to 1 1/2 hours until just about doubled in bulk.
Gently deflate dough and shape into a 10\" x 12\" oval on lightly greased parchment.
TOPPING:
Brush lightly with olive oil and sprinkle with sea salt.
For traditional shape, cut slits of the way through dough from top to bottom. Pull dough apart at the slits (at least 2\" to allow for rising).
Cover flatbread and let rest for 30 to 45 minutes, while you preheat oven to 400 with a baking stone on the middle rack.
With baker's peel transfer flatbread on its parchment to heated stone.
Bake for 20 to 25 minutes, until golden brown.
Remove from oven, transfer to rack to cool.
HINT: If you do not have a baking stone, simply bake on a baking sheet on middle rack of your oven.