Garlic Cheese Flatbread

I will come back and edit if need be. I am currently letting it rise will post later tonight on how it tastes and looks. For now check out what tips I have added at the bottom of the post to see what I have learned so far with this one.
EDIT: 
This did not quite turn out "flat" per say. It was more like a cake shaped bread that (if cut properly) would have mimicked biscotti. However it was very good, and lasted a good bit before starting to dry out.


    GARLIC CHEESE FLATBREAD


DOUGH
1 1/2 cups lukewarm water
3 tablespoons olive oil (plus additional for drizzling into the pan)
1 1/4 teaspoons salt
3 1/2 cups King Arthur Unbleached All-Purpose Flour
1 tablespoon instant yeast
4 teaspoons Pizza Dough Flavor, optional (I just made my own with italian seasoning and garlic powder)

FILLING & TOPPING
2 cups diced cheese — cheddar, Monterey Jack, flavored cheddar, or your favorite (separate some for the last few minutes of baking)
4 to 8 cloves garlic, peeled and chopped
pizza seasoning or your favorite dried herbs, to sprinkle on top

DIRECTIONS

1) Lightly grease a 9" x 13" pan, and drizzle 1 to 2 tablespoons olive oil in the bottom.

2) Combine all of the ingredients except the cheese and garlic, and beat at high speed with an electric mixer for 60 seconds.

3) Add (some of the) cheese and garlic, beating gently just to combine.

4) Scoop the sticky batter into the prepared pan, cover the pan, and let it rise at room temperature for 60 minutes, till it's become puffy.

5) While the dough is rising, preheat the oven to 375°F.

6) Sprinkle the dough with pizza seasoning, and/or the dried herbs of your choice, if desired.

7) Bake the bread till it's golden brown, 35 (add some cheese to the top, then continue) to 40 minutes.

8) Remove it from the oven, wait 5 minutes, then turn it out of the pan onto a rack. Serve warm or at room temperature.

9) To make crunchy bread sticks: Cut day-old bread into 1/2" slices. Lay the slices on an ungreased baking sheet, and bake them in a preheated 350°F to 400°F oven till they're a light golden brown and crunchy, 15 to 25 minutes or so; keep your eye on them, as they brown quickly towards the end.

Yield: about 12 to 18 servings bread.

TIPS

-DO NOT USE A STAND MIXER. Use a -hand mixer or do it by hand.
-When you have to turn the dough out into the pan wet your hands with warm water.
-the directions don't say to spread it out after you turn it out, but it did not seem to be filling the pan on it's own so I helped.
-I also cut the dairy in half here (again for Sara) and it does not seem to hhave hurt the dough in the slightest, I saved 25% of the cheese I did use (1 cup) to give a light sprinkle on top at the last 5 minutes of baking.
-Even though it said to use instant yeast, I used dry active yeast. I am not sure      of the difference but I would cut back on this next time, maybe by half just to see how it works out.