Olive-Rosemary Flatbread - active dry yeast

Method

• In large bowl, sprinkle yeast over water and stir with fork to dissolve.
• Let stand 5 minutes.
• Whisk in 4 tablespoons olive oil.
• In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt.
• Add flour, one cup at a time, to yeast mixture, stirring well after each addition.
• When dough begins to come away from sides of bowl, turn out onto lightly floured work surface.
• Knead in garlic, olives and 1/2 teaspoon rosemary.
• Continue kneading, adding more flour as necessary, until dough is shiny, elastic and no longer sticky, about 10 minutes.
• Transfer dough to lightly oiled bowl and turn to coat all sides with oil.
• Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hours.
• Punch down dough and place in a greased 13- by 9-inch baking sheet.
• Press and pat dough until it covers entire surface of pan.
• Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.
• Preheat oven to 400 degrees.
• Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil.
• Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt.
• Place on middle oven rack.
• Put an empty baking dish on lower rack.
• Quickly pour 1 cup boiling water into empty dish and close door.
• Bake until bread is well risen and golden, 20 to 25 minutes.
• Remove bread from pan to wire rack.
• Brush surface with remaining 1 tablespoon oil.
• Cut into squares and serve warm.