I've been really lax about sharing my cooking adventures as of late, so maybe this will make up for that.
I don't know that this bread is technically flat... it does use yeast, so there is a bit of a rise to it. Maybe "Fluffy Flatbread" would be a better term.
I baked this to accompany a pot of homemade soup I made and OH MY GAWD was it delicious.
And what was even better, was that the leftover bread can be sliced and toasted for great day-old breadsticks. (Leftover bread? What's that??)
Now, I used the lesser of the garlic amounts and it was still pretty garlicky. I love garlic, but someone in the house is less of a fan... and it was a bit too much for them. If you're not a fan, you might want to use even less garlic. I wouldn't go for 8 cloves unless you are a major garlic fiend...
No Knead Cheese and Garlic Flatbread
1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional
2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite
4 to 8 cloves garlic, peeled and chopped
Your favorite dried herbs, to sprinkle on top
Lightly grease a 9" x 13" pan and drizzle 1 to 2 tablespoons olive oil along the bottom.
Combine all of the dough ingredients and beat at high speed w/an electric mixer for 60 seconds.
Add the cheese and garlic, beating gently just to blend.
Scoop the sticky batter into the prepared pan, cover the pan w/ a clean kitchen towel, and let it rise at room temperature for 60 minutes, till it's become fluffy.
Before the hour is up, preheat the oven to 375°F.
Sprinkle the top with the dried herbs of your choice, if desired.
Bake the bread till it's golden brown, 35 to 40 minutes.
Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.
To make crunchy bread sticks:
Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven (depending on how crunchy you'd like them) till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.
Yield: about 12 to 18 servings bread; or about fifty 6 1/2" bread sticks.