Ready in 1 hour 35 minutes
This is a nice bread to serve alongside Italian dishes. It has a mix of garlic and olive oil and a nice chewy texture.
Place the dough ingredients into the machine in the order listed, finishing with the yeast. Start machine and select the dough cycle.
Prepare a 11 x 17 inch baking sheet, by brushing with olive oil (from the 1/4 cup) and a generous amount of cornmeal.
When machine is done, turn dough out onto a floured surface. Work your dough with the heels of your hand, adding a little more flour, if the dough is too sticky. Once dough is a good consistency, separate into 2 equal portions. Take each portion and flatten into an oval disk that is 1/4 " thick. Place each flattened dough disk onto the prepared baking sheet. Brush the tops of your flatbreads with the olive oil. Lightly cover with plastic wrap and let sit out for 20-25 minutes to let dough rise at room temperature or until puffy.
While dough is rising, place a baking stone into the bottom rack of a cold oven and then preheat oven to 450 degrees F.
When dough is ready, remove plastic wrap and brush again with olive oil, and then sprinkle with minced garlic. If there is any remaining olive oil from the 1/4 cup, drizzle that over the top. Place baking sheet on top of hot baking stone. Turn down oven temperature to 400 degrees F and bake for 15-17 minutes or until flatbreads are golden brown.
Place on racks to cool or serve warm from the oven. If you wish, serve with additional olive oil on the side for dipping.
This was originally adapted from "The Bread Lover's Bread Machine cookbook", but my version adds a little more garlic and dried herbs to the original recipe. I also like to serve some additional olive oil tableside for dipping.