Monday, June 27, 2016

Caramelized Fennel and Goat Cheese Flatbread

1 batch spelt flatbread dough
1 batch caramelized fennel
100 grams / 3 oz. soft goats cheese
1 large bunch arugula
1 Tbsp. grapefruit-infused olive oil (regular olive oil is fine)
juice of ½ lemon
For the dough:
2 ½ cups light spelt flour
1 cup whole spelt flour
1 cup lukewarm water
1 1/2 Tbsp dry active yeast
3 Tbsp. olive oil
a few pinches of flaky sea salt (Maldon is a good brand)
Instructions (For the Dough):
1. Sift the flour into a large mixing bowl.
2. Dissolve the yeast in 1 cup of lukewarm water, add to flour and stir in with the oil.
3. Continue stirring until you have a uniform texture, then start kneading by hand in the bowl, or on a large, clean surface. Knead for 5 about minutes.
4. Cover ball of dough with flour and place underneath a damp towel for 1-2 hours until the volume is approximately double.
5. Divide dough for 4 small flatbreads, 2 large or 1 “party size”. Cover with a damp cloth until use.
For the Flatbread:
2 large fennel bulbs
ghee or coconut oil
sea salt
4 Tbsp. fennel seeds
4 Tbsp. maple syrup
1. Wash the fennel and remove fronds. Slice the bulb thinly on the vertical (from top to the bulb base).
2. Heat ghee or oil in a large skillet on medium-high heat. Place fennel slices on the pan, making sure that they all come into contact with the surface of the skillet (not overlapping). Sprinkle with sea salt. Do not stir or move the fennel for a few minutes, until golden on the bottom side. When all the pieces have browned, flip onto the uncooked side. When the underside has also browned, add a sprinkling of fennel seeds and 1/2 tablespoon of maple syrup, let cook for 1 minute. Toss to coat, remove fennel from pan and repeat until all the fennel is cooked. Season to taste.
To Assemble
1. Preheat to 350°F. Place a cookie sheet or baking stone in the oven while it comes up to temperature.
2. Roll out a desired portion of flatbread dough on a piece of parchment paper. Sprinkle with flaky sea salt and roll to press into the dough. Add caramelized fennel, and drops of goat’s cheese. Remove stone from oven and slide the parchment on top. Bake flatbread for approximately 30 minutes until the crust is golden and cheese has slightly browned.
3. While the flatbread is baking, prepare the arugula for serving. Wash and spin dry. Drizzle with grapefruit-infused olive oil and lemon juice. Toss to coat. Season to taste.
4. Remove flatbread from oven, let cool slightly and pile high with dressed arugula. Serve immediately. Share and enjoy

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