Whenever I have people over, I like to have a lot of appetizers and little bites to offer, it’s important to organize it so that not all appetizers are time consuming or you can get overwhelmed. These flatbreads are a really great way to add interest to the table, they can be customized and topped differently so you have even more variety and they are also an amazing addition to a charcuterie board.
For the dough
Makes 6 flatbreads
1 cup warm water (105 to 115 degrees F)
2 Tsp active dry yeast
1 teaspoon honey
3 tablespoons extra-virgin olive oil
3 ½ – 4 cups “00” Flour
2 teaspoon kosher salt (not table salt)
In the bowl of a stand mixer with the hook attachment, combine the water, yeast, honey, and 2 tablespoon of the olive oil, stirring to combine. Let sit until the mixture is foamy, about 5 minutes.
Add 3 cups of the flour and the salt, mixing on low to start until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough on low, until the dough is smooth but still slightly sticky. You might not need the full 4 cups of flour, the dough should be soft and slightly sticky but come away from the sides of the bowl. Turn the machine on to med/high and knead for atleast 5 minutes, this will seem like a lot but you are developing the gluten to increase the stretch and elasticity of the dough. Turn the dough out onto the counter, oil your hand a bit and knead until the dough is a smooth ball (see picture).
Oil a large mixing bowl with remaining olive oil. Place the dough in the bowl, turning to coat with the oil and cover with plastic wrap. Pizza dough is always best the next day so keep it in the fridge in the oiled bowl and use it the next day, the yeast will develop a nice malty taste like artisan breads. If you have to use it the same day, try to leave it in the fridge for at least 4 hours but it’s even better after 24 hours.
To Top It:
2 Tbsp Olive Oil
1/2 Tbsp Herbs Du Provence
1 Clove Garlic, minced
1 cup Romano or Parmesan Cheese, grated
Preheat the oven to 425F. Divide the dough into 10oz balls, allow them to rest for 5 minutes before shaping. Shape the flatbreads into a long oval using clean hands or a rolling pin. The shape should be inconsistent, you want them to look rustic but the thickness should be consistent so it bakes evenly.
Place the flatbreads on a parchment lined baking sheets and mix the oil, garlic and herbs in a bowl.
Using a pastry brush, paint the oil mixture over the entire surface of the flatbreads.
Top the flatbreads with the cheese, distributing evenly.
Place in a preheated oven until brown on top and underneath, approx. 20 minutes.
Allow to cool and cut into triangles. Serve with dips or on their own.
Other topping suggestions:
- Feta, olives and cherry tomatoes
- Caramelized onions and blue cheese
- Thinly sliced golden beets and goat cheese, top with walnuts and fresh tarragon
- Fontina cheese with prosciutto and topped after baking with fresh arugula