Classic Tuscan Flatbread

Ingredients

• 2.5 cups all purpose flour ()
• 1 tablespoon sea salt 
• 4 tablespoons olive oil extra-virgin
• 1 cup water lukewarm (90°F to 100°F)
• 0.5 ounce yeast 0.6-ounce packages yeast fresh dry crumbled

Equipment

• bowl
• frying pan
• baking sheet
• oven
• plastic wrap
• tart form

Directions

1. Pour 1 cup lukewarm water into small bowl; sprinkle with yeast.
2. Let stand until yeast dissolves, about 10 minutes.
3. Place 2 cups flour in large bowl. Make well in center of flour.
4. Pour yeast mixture into well. Using fork, stir until dough comes together. Knead in bowl, adding enough flour 1/4 cup at a time to form slightly sticky dough.
5. Transfer to floured work surface. Knead until dough is smooth and elastic, about 10 minutes. Coat bowl with 1 tablespoon oil.
6. Add dough; turn to coat. Cover bowl with plastic wrap.
7. Let stand in warm draft-free area until doubled, about 1 hour 15 minutes.
8. Brush 11-inch-diameter tart pan with removable bottom or baking sheet with 1 tablespoon oil. Punch down dough. Turn out onto floured work surface and shape into 11-inch round.
9. Transfer dough to prepared tart pan or baking sheet. Cover loosely with plastic.
10. Let rise until dough is almost doubled, about 30 minutes.
11. Preheat oven to 400°F. Press fingertips into dough, creating indentations.
12. Brush with remaining 2 tablespoons oil.
13. Sprinkle with salt.
14. Bake until golden, about 28 minutes. Cool bread in pan on rack 10 minutes.
15. Remove bread from pan; cool completely.