French Flat Bread

1. 1

   Prepare Basic Bread Dough to end of Step 2. Lightly knead olives into dough and let stand to rise as in Step 3.

2. 2

   Sprinkle cornmeal on 2 baking sheets. Punch down dough and cut in half. Roll into two 8 x 10-inch irregular ovals, about 1 1/2 inches thick. Transfer dough to prepared pans. Cut a decorative pattern into dough (traditionally a leaf or ear of wheat pattern, see image).

3. 3

   Spread and stretch dough gently until cuts form large openings. Cover with clean tea towels and let stand in a warm place for 30 mins, until dough rises again. Gently brush each loaf with olive oil and sprinkle with sea salt and rosemary.

4. 4

   Meanwhile, preheat oven to 450u00b0F. Place bread in oven and quickly splash a small amount of water onto bottom of oven to create steam, taking care to stand back. Bake for 25 mins, until golden.

* Per serving · 4 servings · Values may vary.

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