Top Each ‘tile’ (section of bread) with different ingredientsPrep Time - 20 min. Bloom Time - 12-24 hours. Rise - 1 Hr. Bake - 30 min.
4 cups all-purpose flour
1/4 tsp. active dry yeast
1 1/2 tsp. salt
Olive Oil
Toppings such as toasted pumpkin seeds, oil-packed dried tomatoes, pitted olives, thinly sliced limes, thinly sliced roma tomatoes, and seasonings such as smoked paprika, ground cumin, oregano or sea salt.
In large bowl combine 3 cups of the flour, the yeast and the salt. Add 1 2/3 cups of warm water. Stir until all is moistened. The mixture will be a soft, sticky dough. Cover and let stand at room temperature 12 - 24 hours.
Line a 15 x 10 x 1 inch baking pan with parchment paper. Brush parchment with olive oil. With a fork, stir remaining 1 cup flour into the dough. Turn dough out into prepared pan. Using well-oiled hands or a rubber spatula, gently push dough into pan. (Dough will be sticky). Cover and let rest for 1 to 1 1/2 hours or until puffy.
Preheat oven to 400º F. Using a sharp, floured knife, score dough into 6 portions. Gently press desired toppings into the surface of dough. Brush lightly with olive oil. Sprinkle with desired seasonings. Bake for 30 - 35 minutes or until golden brown.
Transfer to wire rack. Cut into 6 tiles. Serve warm. Makes 6 tiles. 12 Servings.
Each serving - 212 calories, 6 g fat, 429 mg. sodium, 35 g carbs, 2 g fiber, 6 g protein