Cheesy Cheddar Flatbread

Published on by carol lou

With the seasons transitioning and the cooler temperatures on the horizon, I am looking forward to cool crisp days, perfect for soup and chilis.  What I love to serve alongside a steaming bowl of soup is Cheesy Cheddar Flatbread.  A perfect accompaniment for fans who love grilled cheese sandwiches with their tomato soup; you will love Cheesy Cheddar Flatbread with your soup.  Looking for a great appetizer?  Spread orange marmalade on the warm bread, a perfect pairing with a great glass of wine.  You can also top the warm cooked flatbread with your favorites; caramelized onions and toasted pine nuts would be delicious.  

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Cheesy Cheddar Flatbread

Ingredients

  • 1 1/2 cups warm water
  • 2 teaspoons sugar
  • 1 package active dry yeast
  • 3 1/4 - 3 3/4 cups flour
  • 1 teaspoons salt
  • 2 tablespoons olive oil
  • 2 cups sharp cheddar cheese
  • olive oil, for brushing on the dough

Instructions

  1. Using a stand mixer with a dough hook, combine water, sugar and yeast in mixing bowl and let stand for 10 minutes.  Add the 3 1/4 cups flour, salt and olive oil.  Combine on low speed until a soft dough is formed, add additional flour slowly to the  dough, the dough is perfect if it pulls away from the bowl and clings to the dough hook.  Knead for 3 minutes.  Add the Cheddar cheese and knead an additional 1 minute.  Place dough in a greased bowl, cover, and left rise for 1 - 2 hours.  Preheat oven to 450 degrees, place a baking stone in the oven.  Divide dough into 4 pieces, pat each piece until you have approximately a 10 inch circle.  Brush top of dough with olive oil.  Place dough on hot baking stone oil side down, brush top with oil.  Bake for 5 - 6 minutes, flip dough and bake an additional 2 - 3 minutes.  Cut into wedges or strips to serve.