Rosemary Garlic Red Lentil Flatbread

1.Drain the soaked lentils and rinse them thoroughly under cold water. Place the lentils in a high-speed blender with 2 tablespoons of fresh water and process until a completely smooth, thick paste forms; set aside.

2.In a small bowl, combine the warm water (ensure it is not above 115°F to avoid killing the yeast) and sugar. Sprinkle the yeast over the top and let it sit for 5 to 10 minutes until it becomes foamy and active.

3.In a large mixing bowl, combine the lentil puree, the bloomed yeast mixture, 1 tablespoon of olive oil, and the fine sea salt. Gradually add the all-purpose flour, stirring until a shaggy dough forms.

4.Turn the dough onto a lightly floured surface and knead for 6 to 8 minutes. The dough should be slightly tacky but smooth and elastic; if it is too sticky to handle, add flour 1 tablespoon at a time. Place the dough in a lightly oiled bowl, cover with a damp cloth, and let rise in a warm, draft-free spot for 60 to 90 minutes or until doubled in size.

5.Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper. Gently punch down the risen dough and transfer it to the prepared sheet.

6.Stretch or roll the dough into a large oval or rectangle, approximately 1/4-inch thick. Cover loosely and let rest for another 20 minutes to allow the gluten to relax and the dough to puff slightly.

7.In a small bowl, mix the remaining 2 tablespoons of olive oil with the minced garlic and chopped rosemary. Use your fingertips to dimple the surface of the dough, then brush the garlic-rosemary oil evenly over the top.

8.Distribute the shredded mozzarella evenly over the flatbread and season with black pepper. Bake for 15 to 18 minutes, or until the edges are deep golden brown and the cheese is melted and beginning to brown in spots.

9.Remove from the oven and immediately sprinkle with flaky sea salt. Allow the flatbread to rest for 5 minutes before slicing to ensure the crumb sets and the cheese doesn't slide off.