Skillet Rosemary Garlic Feta Flatbreads

Steps

1. In a large bowl, whisk the all-purpose flour, instant yeast, salt and sugar.
2. Add the lukewarm water and one quarter of the olive oil; stir into a shaggy dough. This is about 66% hydration and 2% salt.
3. Knead on a lightly floured counter for 8 minutes until smooth and elastic.
4. Place the dough in a bowl, cover and let rise at about 75°F (24°C) for 60 to 75 minutes, until doubled in size.
5. While the dough rises, prepare the herb oil: stir the garlic, rosemary and oregano into half of the olive oil and let it infuse. Keep the remaining quarter of the olive oil for the skillet.
6. Punch down the dough, divide it in half, shape into balls, cover and rest 15 minutes, until each springs back slowly when poked.
7. Press and stretch each ball into a round about 11 inches across.
8. Heat a 12-inch cast-iron skillet over medium-high heat and brush it with half of the reserved skillet olive oil.
9. Lay in the first round and cook 3 to 4 minutes, until the bottom is blistered and golden; flip it.
10. Brush the cooked top with half of the herb oil, scatter on half of the feta, cover and cook over medium heat 3 to 4 minutes more, until the bottom is browned, the crust sounds hollow when tapped and the feta is soft and warm.
11. Slide the flatbread onto a rack, then repeat with the remaining skillet olive oil, the second round, the remaining herb oil and the remaining feta.
12. Sprinkle both flatbreads with the lemon zest and black pepper, cool on the rack for 5 minutes, then cut each into 6 slices.