Easy Mediterranean Style Flatbread (Print Version)

# Ingredients:

→ Dough

01 - ¾ cup warm tap water (110°F)
02 - 1 teaspoon active dry yeast
03 - 1½ tablespoons olive oil
04 - 1 teaspoon sugar
05 - 2¼ cups all purpose flour
06 - ½ teaspoon salt

→ Toppings

07 - 8 ounces mozzarella cheese, sliced ¼ inch thick
08 - ½ cup sun dried tomatoes packed in olive oil, roughly chopped
09 - ¼ cup black olives
10 - 6 ounces feta cheese, crumbled
11 - 1 teaspoon dried basil
12 - 1 teaspoon dried oregano
13 - 1 tablespoon fresh parsley, chopped (optional, for garnish)

→ Egg Wash & Prep

14 - 1 large egg
15 - 1 tablespoon water
16 - Non-stick cooking spray

# Instructions:

01 - Fill metal mixing bowl with hot tap water and set aside for a few minutes to temper. Meanwhile, preheat oven to 500°F.
02 - Empty and dry bowl. Add warm tap water and yeast, stir gently for 5-10 seconds. Let sit until foamy, about 3 minutes.
03 - Sift together 2 cups flour, salt, and sugar. Add olive oil to yeast mixture, stir. Add flour mixture and stir until absorbed.
04 - On floured surface, knead dough 4-5 minutes until smooth ball forms. Return to bowl, cover with tea towel.
05 - Place covered bowl on top of preheating oven surface (not burner) for 5 minutes to proof.
06 - Spray two baking sheets with cooking spray. Divide dough in half.
07 - Roll each half on floured surface into rectangle. Transfer to pans, pressing into corners.
08 - Whisk egg with water. Brush mixture around dough perimeter.
09 - Layer mozzarella, sun dried tomatoes, olives, and feta. Sprinkle with basil and oregano.
10 - Bake 10 minutes until crust is golden. Garnish with parsley if desired, slice, and serve immediately.

# Notes:

01 - Dough doesn't need long to rise - just 5 minutes in a warm spot
02 - Can customize toppings to your preference
03 - Best served fresh and hot from the oven

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