Swiss Cheese-Almond Flatbread

• 3-1/2 to 4 cups all-purpose flour
• 1 package active dry yeast
• 2 tablespoons olive oil
• 2/3 cup shredded Swiss cheese
• 1/3 cup finely chopped almonds
• 1/2 teaspoon cracked black pepper
• 1/2 teaspoon coarse sea salt

1. In a large bowl stir together 1-1/4 cups of the flour, the yeast, and 1 teaspoon salt. Add 1-1/4 cups warm water (120 degree F to 130 degree F) and 1 tablespoon of the oil. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl. Beat on high speed for 3 minutes. Stir in as much of the remaining flour as you can. 2. Turn out dough onto a lightly floured surface. Knead in enough remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total). Shape dough into a ball. Place in a lightly greased bowl; turn once. Cover; let rise in a warm place until double (about 1 hour). 3. Punch down dough. Turn out onto a lightly floured surface. Divide in half. Lightly oil 2 baking sheets. Shape each half into a ball. Place on prepared baking sheets. Cover and let rest for 10 minutes. Flatten each ball into a circle about 9 inches in diameter. Press 1/2-inch-deep indentations about 2 inches apart into the surface with your fingers. Brush with the remaining 1 tablespoon olive oil. Sprinkle with cheese, nuts, pepper, and coarse salt. Cover; let rise in a warm place until nearly double (about 20 minutes). 4. Bake in a 375 degree F oven for 25 to 30 minutes or until golden. Remove from baking sheets; cool on wire racks. Makes 2 rounds (12 servings per bread).

Total Fat (g) 3

Saturated Fat (g) 1

Monounsaturated Fat (g) 2

Polyunsaturated Fat (g) 0

Cholesterol (mg) 3

Sodium (mg) 141

Carbohydrate (g) 13

Total Sugar (g) 0

Fiber (g) 1

Protein (g) 3

Vitamin C (DV%) 0

Calcium (DV%) 4

Iron (DV%) 5

Starch (d.e.) 1

Fat (d.e.) .5

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