Tuscan Flatbread

1 cup lukewarm water (90° to 100° F)
2 (¼-ounce) packages dry yeast
2½ to 3 cups all purpose flour
½ teaspoon salt
Extra-virgin olive oil
Additional salt

Pour 1 cup lukewarm water into bread machine container; sprinkle with yeast. Let stand a few minutes until yeast dissolves.

Combine 2½ cups flour and ½ teaspoon salt; mix well. Pour into bread machine container. Start bread machine on French bread setting. Let bread machine go though the entire kneading process. Remove dough from bread machine container (it will be quite sticky). Place on floured waxed paper; knead, adding more flour as needed until dough is soft, but no longer sticky.

Coat large bowl with olive oil. Place dough in bowl; cover with plastic wrap and let stand in warm, draft-free area until doubled in size, about 1 hour. Punch dough down; turn onto floured waxed paper and shape into a 10-inch round.

Brush 10-inch diameter pan with removable bottom with olive oil. Transfer dough to prepared pan; cover loosely with plastic. Let rise in a warm, draft-free area until almost doubled in size, about 30 minutes.

Preheat oven to 400 ° F.

Brush top of dough with olive oil and sprinkle with salt. Bake until golden brown, about 30 minutes. Remove bread from pan; cool completely. Yield: 1 round loaf.