Thursday, March 31, 2011

Olive Flatbread

As shared from the kitchen of Once Upon a Plate
Recipe yields: 48 wedges
(can divide the recipe in half)

Recipe adapted from "Christina's Kitchen" by
Christina Orchid

This is tasty when served as part of a mixed bread basket, or as a dip with hummus. Best served warm. Can be made ahead, then warmed in a 350* F oven for a few minutes, then cut into wedges to serve.

1 tablespoon yeast
1 1/2 cups warm water
1 tablespoon good-quality olive oil, and more as needed
1 heaping teaspoon salt
3 cups unbleached white flour
1 cup cornmeal
1 cup chopped nicoise or kalamata olives

In bowl of food processor, place 3/4 cup warm water, yeast, pulse once or twice to combine. Add oil and salt, pulse again 1 or 2 times.  Process in 1 1/2 cups of the flour. With motor running add remaining water. Add cornmeal and remaining flour until the consistency is that of a soft, pliable dough. Turn the dough out onto a floured work surface and sprinkle dough with the chopped olives; knead just enough to incorporate and distribute the olives through the dough rather evenly. Place the dough in an oiled bowl, turn the dough in the bowl so it is lightly coated in oil. Cover bowl with plastic film or a dinner plate and place in a warm area for about 45 minutes to rise.

After rise time, punch down dough and knead it for two minutes or so.  Allow dough to rest for another two minutes.

Form the dough into six evenly sized balls. (Optional: wrap each ball well and keep in refrigerator for up to 1 week) Or proceed with the recipe:
Preheat oven to 400*F.  With the palm of your hand flatten each ball of dough on pizza pan or baking sheet. (Oil your palm to keep dough from sticking.)  The thinner the disc of dough, the better.

Bake for 15 minutes, or until the dough is puffed and golden on the edges.  Cut each round into 8 wedges & serve warm. Or cool the discs, and store airtight until later in the day, then reheat the flatbread (whole), while still warm cut into wedges before serving.

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