Garden Flat Breads

Updated at: Mon, 11 Nov 2024 17:57:08 GMT

Step 1

1. Prepare French Bread dough and let rise until doubled. Gently deflate dough, turn out onto a lightly floured surface, and divide into 12 equal portions. Roll out or pat each into an irregular round shape. Dough will be about ½ inch thick. Place on 2 or 3 greased or parchment-lined heavy baking sheets sprinkled with cornmeal.

Step 2

2. Brush tops of dough with plenty of olive oil (the dough will soak it up). Sprinkle each with an herb mixture and press in. The breads may be slashed in a decorative or random fashion at this point, if desired.

Step 3

3. Place immediately in a preheated 450° oven on the lowest shelf (or on floor of a gas oven). Bake for 12 to 15 minutes or until bottoms are nicely browned. Eat hot or at room temperature.

Step 4

• Chopped fresh flat-leaf parsley, chopped fresh thyme, and julienned red bell pepper • Chopped fresh rosemary or sage and coarse salt with chunks of fresh garlic Fresh oregano leaves, chopped fresh chives, and thinly sliced shallots • Sliced tomatoes, chopped fresh flat-leaf parsley, chunks of sun-dried tomato, and slivers of garlic Chopped yellow onions sautéed in butter, walnut halves, and chopped fresh flat-leaf parsley • Fresh leaves of basil, chunks of sun-dried tomato, and slivers of garlic • Slices of sautéed Japanese eggplant and freshly grated Parmesan • Prosciutto, slivers of black olives, and chopped yellow bell peppers Chopped fresh flat-leaf parsley and drained capers

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