I came up with this recipe when i had some leftover Breakfast Pizza dough  The toppings for this flat bread can be fiddled with in any number of ways, different herbs, cheese etc. I have chosen here, scallions, garlic, and parmesan. This is easy to make and make a nice alternative to the baguette on soup and salad night.

For the bread:

1 package active dry yeast

1  1/2 cups plus 2T bread flour

1 t kosher salt

2 t olive oil

3/4 cup lukewarm water

Place the water in the bowl of an electric stand mixer. Stir in the yeast and let stand for 5 minutes. Add the flour the the yeast mixture and sprinkle the salt on top. Fit the mixer with the dough hook attachment, and combine on low speed for 1 minute or until all the ingredients come together.  You can add the olive oil during this initial  first mixing. Increase the speed to medium and mix for 2 minutes.  Then, increase to high speed and mix for another 2 minutes. 

Turn the dough out onto a lightly floured surface and divide in half. Roll each into a tight round. Place the rounds into 2 ziplock bags that are at least twice as big as the dough rounds- to allow for expansion. Put them on a tray in the fridge for up to 48 hours.

The next day take the dough out of the fridge and set in a warm spot for about an hour ( no more) before rolling it out and making the flat bread.

Pre-heat the oven to 450 degrees

2-3 cloves minced garlic

2 T olive oil

3 scallions trimmed and sliced thin

1/2 cup grated parmesan

sea salt

On a lightly floured surface roll the dough out to about a 9x12 rectangle- doesn’t matter if it’s not perfect- it’s meant to look rustic. Place on a baking sheet or pizza pan.

Saute the garlic in the olive oil on medium heat till soft - this should only take a couple of minutes. Spread the oil and garlic over the dough - a silicone pastry brush works well.  Sprinkle the parmesan then the scallions over the dough.

Bake for about 8-10 minutes until golden and crisp. Sprinkle with just a little sea salt. Cut into squares- eat hot or room temp.