Directions

blank

1. In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
2. Add flour, salt, Italian seasoning, and Green Olive Company olive oil (any infused variety) to the yeast mixture. Mix until a shaggy dough forms.
3. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.

blank

1. Preheat oven to 475°F (240°C). Line two baking sheets with parchment paper.
2. Punch down the dough and divide in half. On a floured surface, roll or stretch each piece into an oval or rectangle about ¼-inch thick.
3. Transfer dough to prepared baking sheets. Brush surfaces with reserved sun-dried tomato oil and Green Olive Company olive oil (any infused variety).
4. Sprinkle minced garlic evenly over both flatbreads, followed by the chopped sun-dried tomatoes.
5. Generously distribute the grated cheddar cheese over the surface, leaving a small border around the edges.
6. Season with black pepper and chopped fresh basil.

blank

1. Bake for 12-15 minutes until the edges are golden brown and the cheese is melted and bubbly.
2. Remove from oven and immediately sprinkle with coarse sea salt and additional fresh basil if desired.
3. Let cool for 2-3 minutes before slicing into wedges or rectangles.