Super Thick Tomato Garlic Flat bread

To use up a bottle of tomato juice that was opened, I made this bread. Not that I have not made a tomato flat bread before, but with slight variations. This is a variation of Tomato Mint Focaccia. Goes very well with a bowl of soup or as a savory accompaniment for evening Tea.

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Ingredients:
All purpose flour - 3 3/4 - 4 cups (Start with 3 3/4 cups)
Tomato Juice - 1 1/4 cup (Canned or bottled warmed)
Salt - 1 tsp (See Notes)
Olive Oil - 1/2 cup divided use
Active dry yeast - 2 1/4 tsp or 1 packet
Garlic powder - 1 tsp
Italian seasoning - 2 tsp rubbed between the palms
Red chilli flakes - 1 tsp (optional)

Method:
Place all the ingredients reserving 1/4 cup of olive oil in a bread machine and set the dough cycle. The dough should be tacky at the end of the first kneading cycle. If it is sticky, use more flour. When it completes, turn off the machine. Take a 13 X 9 pan and brush it with 1 TBSP of olive oil. Place the dough on and spread it to cover the entire pan. This actually is a lot of dough for the 13 X 9 pan. If you want thinner flat bread, use a 15 X 10 pan. Poke holes to make lot of ridges and drizzle the remaining 3 TBSP of olive oil.  Cover and let rise for about 30 - 45 minutes or until puffy.

Towards the end of the rise period, preheat the oven to 400 F. Bake for 20 minutes. Cover loosely with aluminum foil and bake for another 10 - 15 minutes at 350 F. Remove from the oven and let it cool on the wire rack. Make sure you remove the bread from the pan within 10 minutes to prevent soggy bottom.

To make the dough by hand:
Follow the instructions given in this post. Make the dough and let the dough double in bulk before starting to pat it to the pan. And then proceed as explained above.

Notes:
If you are using fresh tomato juice, you will have to add about 2 TBSP of sugar and increase the salt to 1 3/4 tsp for this recipe. Also, you might have to adjust the flour to get the correct consistency since the canned tomato juice is pretty thick.

Enjoy.

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