Spinach and Basil Flatbread
Flecked with dark green and full of pungent herby goodness, this bread is the perfect accompaniment to pasta, soup, or salad.
Serves: 8Hands-on: 20 minutesTotal: 2 hours 15 minutesDifficulty: Medium
- 3 Tbsp. plus ¾ cup olive oil, divided
- 2 cloves garlic, peeled and minced
- 1 cup chopped spinach leaves
- 2 cups chopped basil leaves
- 1 cup water
- 1 Tbsp. honey
- 1¾ tsp. active dry yeast (1 package)
- 1 Tbsp. kosher salt
- 4 cups bread flour
- 2 Tbsp. cornmeal
- Heat 2 tablespoons oil in a large sauté pan over high heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and basil, and cook, stirring constantly, until wilted and dry, about 5 minutes. Remove from heat and cool completely.
- In a large bowl, combine water, honey, and yeast. Stir together and set aside until bubbly, about 10 minutes. Add cooled spinach mixture, ¾ cup oil, salt, and enough bread flour to create a firm dough. Turn dough onto a floured surface and knead until smooth and elastic, about 8–10 minutes. Add flour only to reduce stickiness. Return to bowl, cover with plastic wrap, and set in a warm place to rise until doubled in volume, about 1½ hours.
- Preheat oven to 450°F. Coat two baking sheets with pan spray and sprinkle lightly with cornmeal. Turn dough out onto a floured work surface and divide into 4 equal portions. With floured fingers, flatten into thin disks, about ½" thick. Place on prepared baking sheets, brush lightly with remaining olive oil and bake until golden brown, about 10–15 minutes.