*** Serves 6 ***
3 cups all-purpose flour, plus more for work surface
2 teaspoons instant or rapid rise yeast
1 tablespoon salt
1 tablespoon sugar
1 cup warm water
cup dry white wine (at room temperature)
2 tablespoons extra-virgin olive oil
Directions: In a large bowl, combine flour, yeast, salt and sugar: mix until well combined. Make a well in the center and add water, wine and olive oil. Using a wooden spoon, stir liquid into dry ingredients until mixture becomes too stiff to stir. Continue mixing with your hands until the dough comes together and pulls away from the sides of the bowl.
Lightly dust work surface with flour. Turn dough out onto work surface. Gently knead, dusting work surface with more flour as necessary, until dough is smooth, elastic and only slightly sticky, about 5 minutes.
Oil a larclean bowl: add dough and turn to coat. Cover bowl with plastic wrap or kitchen towel: set in a warm part of the kitchen and let rise until doubled in size, about 1 hour.
Punch down dough before using.
Flatbread with Roasted Garlic, Scallions and Provolone
All-purpose flour for rolling
cup roasted garlic paste
2 cups provolone cheese, or parmesan
1 tablespoons fresh rosemary, chopped
1 bunch scallions, thinly sliced
Preheat grill or grill pan.
Divide dough into 2 pieces. Flour a rolling pin and roll each piece into a rectangular shape about 12": long, 6-7": wide and ": thick.
Place one piece of dough on grill and cook until bottom is golden brown, about 2 minutes. Turn dough and continue cooking on opposite side until golden, about 2 minutes more. Transfer dough to a cutting board. Repeat process with remaining dough.
Let dough stand for 2 minutes before using a serrated knife to cut the flatbread horizontally in half. Spread one half of each with garlic paste and sprinkle with rosemary. Place provolone on remaining halves and sprinkle with scallions. Sandwich halves together and wrap each sandwich tightly with foil. Grill, turning once until sandwiches are hot and cheese is melted, about 5-6 minutes.