Catalan Flatbread with Spinach, Onion and Pine Nut Topping

Combine unbleached all-purpose flour, yellow cornmeal, quick-rising dry yeast, salt, and granulated sugar in a large bowl.

Add 1 cup of warm water (around 110°F) and olive oil to the dry ingredients, then mix until a soft dough forms.

Knead the dough on a lightly floured surface for 5–7 minutes until smooth and elastic.

Let the dough rest, covered with a damp towel, for 10 minutes to allow the yeast to activate.

Preheat oven to 425°F.

Dust a baking sheet with cornmeal, then transfer the dough to the sheet and stretch it gently into a thin, even rectangular flatbread (approximately 10 × 14 inches).

Spread the topping evenly over the stretched dough, ensuring coverage from edge to edge.

Bake the flatbread in the preheated 425°F oven for 15–18 minutes until the crust is golden brown and the topping is heated through.

Remove from the oven and let cool for 2–3 minutes on the baking sheet before slicing and serving.