Cannellini Bean Flatbread

How to Make Cannellini Bean Flatbread

1. 1

   Step 1: Activate the yeast

   Whisk the warm water and sugar in a small bowl until dissolved, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and aromatic; if it doesn't foam, start with fresh yeast. This creates the lift for the dough.

   For this step

   • 1 tspactive dry yeast
   • 3/4 cupwarm water (about 105–115°F / 40–46°C)
   • 1 tspgranulated sugar
   
2. 2

   Step 2: Make the cannellini bean paste

   In a food processor or blender, combine drained cannellini beans, minced garlic, 2 tablespoons of the olive oil, 1 teaspoon of the sea salt, and the chopped rosemary. Pulse until a smooth, spreadable paste forms, scraping down the sides once; the paste should be creamy but not watery.

   For this step

   • 1 1/2 cupscannellini beans, drained and rinsed
   • 2 clovesgarlic, peeled and minced
   • 1 tbspfresh rosemary, finely chopped
   
3. 3

   Step 3: Combine flour, bean paste, and yeast mixture

   In a large bowl, stir the all-purpose flour with the remaining 1/2 teaspoon salt. Add the bean paste and the activated yeast mixture, then mix until a shaggy dough forms. If the mixture feels too dry, add up to 1–2 tablespoons additional warm water; if too sticky, dust with a tablespoon more flour.

   For this step

   • 2 cupsall-purpose flour
   
4. 4

   Step 4: Knead and first rise

   Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic; alternatively knead in the bowl for 3–4 minutes. Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm place about 45–60 minutes, until puffy and roughly doubled.
   
5. 5

   Step 5: Shape and rest

   Preheat the oven to 475°F (245°C) with a baking stone or sheet inside. Divide the dough into four equal pieces and gently stretch or roll each into a 9–10" oval on parchment; brush with the remaining tablespoon of olive oil and sprinkle a few extra rosemary leaves. Let the shaped flatbreads rest 10–15 minutes while the oven heats.
   
6. 6

   Step 6: Bake and finish

   Slide the parchment with one or two flatbreads onto the preheated stone or sheet and bake 8–12 minutes, rotating once, until edges are golden and blistered. Remove, brush with a light drizzle of olive oil and a pinch of sea salt if desired, then cool slightly before slicing and serving.
   

1. Whisk the warm water and sugar in a small bowl until dissolved, then sprinkle the active dry yeast over the surface. Let sit 5–10 minutes until foamy and aromatic; if it doesn't foam, start with fresh yeast. This creates the lift for the dough.
2. In a food processor or blender, combine drained cannellini beans, minced garlic, 2 tablespoons of the olive oil, 1 teaspoon of the sea salt, and the chopped rosemary. Pulse until a smooth, spreadable paste forms, scraping down the sides once; the paste should be creamy but not watery.
3. In a large bowl, stir the all-purpose flour with the remaining 1/2 teaspoon salt. Add the bean paste and the activated yeast mixture, then mix until a shaggy dough forms. If the mixture feels too dry, add up to 1–2 tablespoons additional warm water; if too sticky, dust with a tablespoon more flour.
4. Turn the dough onto a lightly floured surface and knead 5–7 minutes until smooth and elastic; alternatively knead in the bowl for 3–4 minutes. Lightly oil a bowl, place the dough inside, cover with a towel or plastic wrap, and let rise in a warm place about 45–60 minutes, until puffy and roughly doubled.
5. Preheat the oven to 475°F (245°C) with a baking stone or sheet inside. Divide the dough into four equal pieces and gently stretch or roll each into a 9–10" oval on parchment; brush with the remaining tablespoon of olive oil and sprinkle a few extra rosemary leaves. Let the shaped flatbreads rest 10–15 minutes while the oven heats.
6. Slide the parchment with one or two flatbreads onto the preheated stone or sheet and bake 8–12 minutes, rotating once, until edges are golden and blistered. Remove, brush with a light drizzle of olive oil and a pinch of sea salt if desired, then cool slightly before slicing and serving.