Grape and olive flatbread recipe

Ingredients

• 1 teaspoon active dry yeast
• 1½ cups warm water (about 100°F., or just warm to the touch)
• Pinch of sugar
• 3 tablespoons extra-virgin olive oil, plus more for the bowl
• 2 teaspoons kosher salt
• 3 to 3½ cups all-purpose flour, plus more for shaping the dough

• 1½ cups small seedless red grapes, halved
• ½ cup pitted and halved Kalamata olives
• 1 tablespoon chopped fresh rosemary
• 2 tablespoons extra-virgin olive oil
• Kosher salt

To make the Dough
1. Prepare the dough the day before making the flatbreads. In a spouted measuring cup, mix the yeast with ½ cup of the warm water and the sugar. Let proof at room temperature until a little bubbly, about 5 minutes.
2. In another measuring cup, mix the oil and salt with the remaining 1 cup warm water, stirring until the salt dissolves. Put 3 cups flour in the bowl of an electric mixer fitted with the paddle attachment and pour in both water mixtures. Beat on medium speed until the dough comes together (you don’t want a ball to form at this point; the dough should still be a little sticky). Add more flour or water, if necessary. Switch to the dough hook and mix on medium high until the dough is a soft, supple ball, about 2 minutes. Knead the dough on a floured countertop a few times. Coat a large bowl with oil and turn the dough to coat in the oil. Cover lightly with plastic wrap or a kitchen towel and let rise until doubled, about 1 hour. Punch down the dough and then put it in an oiled zip-top bag and press out any excess air. Let it proof in the fridge overnight or as long as 1 day.
3. When you are ready to make the flatbread: Let the dough come to room temperature and preheat the oven to 450°F., with a pizza stone (or flat baking sheet) on the bottom rack. In a bowl, toss the grapes, olives, and rosemary with the oil and season with salt.
4. Divide the dough into 4 pieces and then roll into loose balls and flatten into four 8- to 9-inch rounds. Place 1 round of dough on a parchment-paper-lined pizza peel or overturned sheet pan (the parchment will make it easier to slide the dough onto the stone). Scatter one quarter of the grape-olive mixture on the dough. Slide the round onto the pizza stone and bake until browned and the dough is cooked through, about 10 minutes. Repeat with the remaining 3 dough rounds and the toppings. Cut into wedges and serve warm or at room temperature.