Parmesan Garlic Flatbread

This is from  "Company's Coming Baking: Simple to Sensational". I've tweaked it to increase the fiber. I've also combined a couple of steps, but any way you mix it up it's fast becoming a family favourite. Great served with a hearty soup or pasta.

1 1/3 cups (325 ml) warm water

1/2 tsp. (2 ml) granulated sugar

1/4 oz. (8 g) envelope of active dry yeast (or 2 1/2 tsp/ 11 ml)

1 cup (250 ml) all-purpose flour

1/2 cup (250 ml) wheat germ

1 tsp. (5 ml) salt

3 Tbsp. (50 ml) olive  oil

1 3/4  cup ( 425 ml) all-purpose flour

1/3  cup (75 ml) whole wheat flour

2/3 cup (150 ml) finely grated Parmesan cheese

2 tsp. (10 ml) chopped fresh oregano leaves (or 1/2 tsp./ 2 ml. dried)

3 garlic cloves, mincd (or3/4 tsp./4 ml powder)

1 Tbsp. (15 ml) olive oil

1/3 cup (75 ml) finely grated Parmesan cheese

1/4 tsp. (1 ml) coarse sea salt

 

1. Stir warm water and sugar in small bowl until sugar is dissolved*. Sprinkle yeast over top. Let stand for 10 minutes. Stir until yeast is dissolved.

2. Combine first amount of flour, wheat germ and salt in extra-large bowl. Make a well in center. Add first amount of olive oil and yeast mixture to well. Mix until sticky batter forms. Add second amount of all-purpose flour, whole wheat flour, first amount of Parmesan cheese, oregano and garlic. Mix well. Work in enough additional whole wheat flour until dough pulls away from side of bowl and is still slightly sticky. Turn out onto lightly floured surface. Knead for 3 to 5 minutes, adding whole wheat flour as necessary to prevent sticking, until dough is smooth. Place in greased extra-large bowl, turning once to grease top. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 1 1/2 hours until tripled in bulk. Punch dough down.

3. Turn out dough onto lightly floured surface. Knead for 1 minute. Shape into ball. Roll out or press into greased 12 inch (30 cm) pizza pan. Cover with greased waxed paper and tea towel. Let stand in oven with light on and door closed for about 45 minutes, until doubled in size. Poke indentations over surface os dough with fingers or wooden spoon handle, about 1/4 inch (6 mm) deep and 1 1/2 inches (4 cm) apart.

4. Drizzle second amount of olive oil evenly over dough. Oil will pool in indentations. Sprinkle with second amount of Parmesan cheese and coarse sea salt. Bake at 425 *F (220*C) for about 20 minutes until golden brown. Let stand in pan for 5 minutes before removing to wire rack to cool. Cuts into 12 or 16 wedges. 

*I used my Kitchen Aid standing mixer with the dough hook. I proofed the yeast (step 1) right in the mixer bowl, then added all the flours and herbs (in step 2) at once. Add whole wheat flour as needed to make a smooth dough.

NOTE: for a crowd, I made 3 times the recipe, then divided the dough into 4 parts. I sprayed the inside of 4 large freezer bags, then put each of the 4 balls of dough into a bag and closed the very top with a twist tie. The dough rose very nicely in the bags. I made 4 flatbreads, that baked for a little less than 20 minutes each, and I cut them each into 16 pieces.