Feta and Olive Tapenade Flat Breads

Preheat oven to 500°F. Place pizza stone on lowest rack in oven during preheating.

Combine 1 cup all-purpose flour, cake flour, undissolved yeast, sugar and salt in a bowl. Add water and mix until well blended, about 1 minute. Add additional flour, if needed, to form a soft dough.

Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Cover; let rest on floured surface 10 minutes. (If using Pizza Crust Yeast, omit 10-minute rest.) Divide dough into 8-equal size portions. Cover dough while working with individual portions.

Roll one portion of dough on floured surface into a 12 x 4-inch rectangle. The dough should be extremely thin at this point.

Place flat bread on a well-floured or cornmeal-dusted pizza peel, flat baking sheet or back side of a jelly roll pan. Parchment paper (not waxed paper) also works. Make sure that the flat bread moves freely. Add 1/4 cup tapenade mixture evenly over flat bread dough. Sprinkle with 1/4 cup feta cheese. Repeat on additional three flat breads; you will have 4 flat breads left over.

To bake, slide the flat bread off the pizza peel or baking sheet onto the preheated stone that is still in the oven. Use a long-handled spatula to help transfer the flat bread if needed. Bake 3 to 5 minutes or until crust is lightly browned.

When the flat bread is done, remove it from the oven with a pizza peel. You can also use a spatula or tongs to gently transfer the flat bread to a cutting board, pizza pan or cookie sheet for serving.

Repeat with remaining dough portions. Any unused dough can be stored in the freezer until later use; wrap each portion individually in plastic wrap. Store up to 2 weeks in freezer. Thaw at room temperature about 20 minutes or in refrigerator about 1 hour.

Allow the oven to cool before removing the pizza stone and follow the manufacturer’s directions for cleaning.