Recipes, re-invented from cooking shows
Cheese Tomato Flatbread
Prep. Time:
Baking Time:
Total Time:
15 mins plus 1 hour rising time
15 mins
1 hour 30 mins
Serves:
2 large flatbreads (serves 6-8)
Serving Suggestions Serve warm as an appetizer with balsamic reduction for dipping Pair with a simple arugula salad and Italian wine Cut into smaller pieces for party appetizers Enjoy alongside minestrone soup or Italian wedding soup Tips for Success Don't overload with toppings or the...
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Ingredients
FLATBREAD DOUGH: 2½ cups (315g) all-purpose flour 2¼ tsp SAF red fast action yeast 1 tsp sugar 1 tsp salt ¾ cup (180ml) warm water (110°F) 2 tbsp extra-virgin olive oil 1 tsp Italian seasoning
TOPPINGS: ⅓ cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil) 8 oz mature sharp cheddar cheese, grated 2 cloves garlic, minced 2 tbsp fresh basil leaves, chopped (or 1 tsp dried) ¼ tsp black pepper Coarse sea salt for finishing Extra olive oil for brushing
Method
DOUGH: In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy. Add flour, salt, Italian seasoning, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
FLATBREADS: Preheat oven to 475°F (240°C). Line two baking sheets with parchment paper. Punch down the dough and divide in half. On a floured surface, roll or stretch each piece into an oval or rectangle about ¼-inch thick. Transfer dough to prepared baking sheets. Brush surfaces with reserved sun-dried tomato oil and olive oil. Sprinkle minced garlic evenly over both flatbreads, followed by the chopped sun-dried tomatoes. Generously distribute the grated cheddar cheese over the surface, leaving a small border around the edges. Season with black pepper and chopped fresh basil.
BAKE: Bake for 12-15 minutes until the edges are golden brown and the cheese is melted and bubbly. Remove from oven and immediately sprinkle with coarse sea salt and additional fresh basil if desired. Let cool for 2-3 minutes before slicing into wedges or rectangles.
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Instructions
DOUGH:
In a large mixing bowl, combine warm water, sugar, and yeast. Let stand for 5-10 minutes until foamy.
Add flour, salt, Italian seasoning, and olive oil to the yeast mixture. Mix until a shaggy dough forms.
Turn dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic.
Place dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 1 hour or until doubled in size.
FLATBREADS:
Preheat oven to 475°F (240°C). Line two baking sheets with parchment paper.
Punch down the dough and divide in half. On a floured surface, roll or stretch each piece into an oval or rectangle about ¼-inch thick.
Transfer dough to prepared baking sheets. Brush surfaces with reserved sun-dried tomato oil and olive oil.
Sprinkle minced garlic evenly over both flatbreads, followed by the chopped sun-dried tomatoes.
Generously distribute the grated cheddar cheese over the surface, leaving a small border around the edges.
Season with black pepper and chopped fresh basil.
BAKE:
Bake for 12-15 minutes until the edges are golden brown and the cheese is melted and bubbly.
Remove from oven and immediately sprinkle with coarse sea salt and additional fresh basil if desired.
Let cool for 2-3 minutes before slicing into wedges or rectangles.
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Ingredients
FLATBREAD DOUGH:
2½ cups (315g) all-purpose flour
2¼ tsp SAF red fast action yeast
1 tsp sugar
1 tsp salt
¾ cup (180ml) warm water (110°F)
2 tbsp extra-virgin olive oil
1 tsp Italian seasoning
TOPPINGS:
⅓ cup sun-dried tomatoes in oil, drained and chopped (reserve 2 tbsp oil)
8 oz mature sharp cheddar cheese, grated
2 cloves garlic, minced
2 tbsp fresh basil leaves, chopped (or 1 tsp dried)
¼ tsp black pepper
Coarse sea salt for finishing
Extra olive oil for brushing
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