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Prep Time: 15 minutes + proofing & rising
Cooking Time: 50 minutes
Makes 4 flatbreads, or 12 servings
1 ¼ cups (300 mL) warm water
¼ cup (50 mL) sun-dried tomatoes (not in oil), minced
1 tsp (5 mL) La Baleine Coarse Sea Salt
(freshly ground)
1 tsp (5 mL) granulated sugar
2 tbsp (30 mL) olive oil
2 cups (500 mL) all-purpose flour
1 ½ cups (375 mL) multigrain flour
1 tbsp (15 mL) fennel seeds
1 ¼ tsp (6 mL) bread machine yeast
Preparation
Place all ingredients (up to and including the yeast) into a bread machine baking pan. Insert pan into the oven chamber, and select “Dough Cycle”. This will take approx. 1 ½ hours.
Transfer dough to a lightly floured surface, cover, and let rest 15 minutes.
Divide dough into 4 portions. Roll one portion at a time as thinly as possible and carefully transfer to a parchment paper-lined baking sheet. If desired, using a pizza cutter or sharp knife, score into triangles or rectangles, being careful not to cut all the way through. Lightly brush surface with water and follow with additional coarsely ground salt on top.
Bake at 425°F (220°C) for 12 minutes, or until golden brown. Transfer to cooling rack. Repeat with remaining portions.
Makes 4 flatbreads, or 12 servings
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