Chef Ari Rosen of the restaurant Scopa in California’s wine country tops this flatbread with a variety of ingredients to suit the season. This recipe makes a big batch—six generously sized rounds—plenty to try both his Zucchini Blossom Flatbread and Merguez Flatbread. You can also refrigerate the dough after it rises the second time for up to 2 days; just remove it from the refrigerator and let the dough come to room temperature before using it. You can find 00 flour—a finely ground flour with a lower gluten content than all-purpose flour—at most Italian grocers and well-stocked grocery stores.
- 2 cups (16 fl. oz./250 ml) water
- 1 1/4 tsp. active dry yeast
- 4 cups (20 oz./625 g) 00 flour, plus more for dusting
- 4 1/4 tsp. salt
- Olive oil for greasing
In the bowl of a stand mixer fitted with the dough hook, combine the water and yeast. Let stand for 5 minutes. With the mixer running on low speed, gradually add the flour and mix for 5 minutes. Let stand for 10 minutes, then add the salt and continue mixing on low speed for 10 minutes more.
Transfer the dough to a clean bowl and cover with plastic wrap. Set aside to rise in a warm spot until it has increased to 3 or 4 times its original volume, about 2 hours.
Lightly coat 2 baking sheets with olive oil.
Transfer the dough to a floured work surface and cut into 6 equal pieces. Roll each piece into a smooth ball and place on the prepared baking sheets, leaving about 6 inches (15 cm) between each ball. Cover the baking sheets with plastic wrap and set aside to rise in a warm spot until the dough has increased in size by about 50 percent, 1 to 2 hours. Top and bake as directed in your recipe. Makes six 12-inch (30-cm) rounds.