This is my version of the recipe for the thin flatbread Chef Frédéric Garnier at the Bastide de Moustiers bakes brushed with a skim of tapenade. Served with a bowl of additional tapenade, the bread makes a tasty change from the typical toasts for tapenade.
4/1 to 5 cups all-purpose flour 1 teaspoon salt 3/4 tablespoon melted butter 2 cups water
1 1/2 to 2 cups tapenade, homemade or purchased
Preheat an oven to 375 F.
Mix all the ingredients together in a Cuisineart or standing mixer with dough hook attached until the dough forms a sticky ball, about 4 minutes. Continue for another minute or two, then remove dough to a floured board, turning once or twice. Cover with cling wrap and let rest 15 minutes.
Divide into 8 pieces.
Run each piece through the #4 setting on a pasta machine to produce a piece of dough no thicker than 1 mm, or about 1/16 inch. Each piece will be about 12- 14 inches long and 4 inches wide.
Lay the pieces on baking sheets lined with parchment paper or silpat. Brush each piece gently with about 1 tablespoon of tapenade. You will need 2 to 3 baking sheets.
Bake until almost crisp, like a cracker, but still retaining some flexibility, 8- 10 minutes.
Remove and let stand 5 to 10 minutes before serving.
Cut or break each flatbread into several pieces and serve with the remaining tapenade.