Herb Baked Flatbread

Course Breads and Muffins

Ingredients in this Recipe

1 (1/4 ounce) package active dry yeast (about 2 1/2 teaspoons)
1 cup warm water (100Â° to 110Â°)
1 teaspoon sea salt plus more to top bread
1 teaspoon sugar
1/2 cup cornmeal
2 1/2 cups all purpose flour
2 tablespoons olive oil
Freshly ground black pepper, to taste
Toppings: 1/2 zucchini, thinly sliced (1/4 cup); 1/2 medium purple onion, thinly sliced (1 cup); 1 small green or red pepper, thinly sliced (1/3 cup); 1/2 small eggplant, thinly sliced (1 cup); 2 teaspoons fresh rosemary; 3 teaspoons fresh sage

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