i made this recipe a little while ago + i knew i had to share it will you all! Joy The Baker always has the best recipes. i love the combination of all the amazing flavours, especially the fresh mint. i think i may have to adding it to more recipes! this flatbread is definitely better eaten fresh and believe me, i don’t think it will last more than a day anyways! i imagine eating this on a warm summer afternoon outside paired with a nice salad, a refreshing drink + many great friends to share it with. [ summer please come soon! ] this recipe is utterly delish. [ i’m fairly certain i ate over half of this myself haha ] thanks, Joy!

happy cooking!
. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .
recipe via Joy The Baker 
makes 12 squares
2 packages (about 5 teaspoons) active dry yeast
1 cup warm water (between 110 and 115 degrees F)
3 cups of flour, divided into 1 cup increments
3 tablespoons, plus 1 teaspoon olive oil
3 tablespoons sugar
1 1/4 teaspoon salt
1 teaspoon orange zest
1 cup thinly sliced strawberries
coarse sea salt for topping
1/2 cup goat cheese crumbles
good quality balsamic vinegar, for drizzling
1 tablespoon fresh mint, coarsely chopped

In a large bowl, sprinkle the yeast over the warm water.  Stir to dissolve.  I use a fork so I can mash and stir any yeast clumps.  Add 1 cup flour and blend together until smooth.  Cover and set in a warm place to rise for 1 hour.
After the mixture has risen, remove the covering and stir in 3 tablespoons of olive oil, sugar, and orange zest.  Add one cup of flour and stir to blend.  Add the remaining cup of flour and salt and work together into a dough.
Place dough on a lightly floured surface and knead for 5 minutes.  If the dough is too sticky, add up to 1/3 cup more flour and knead.  Dough will be slightly sticky, and that’s alright.
Clean out the large bowl and coat with 1 teaspoon olive oil.  Place dough in the bowl, and flip it over so that it’s entirely coated in oil.  Cover and let rise in a warm place for 1 hour, or until doubled in size.
Punch the dough down and knead for just a minute, before pulling and stretching the dough into a 16×9-inch rectangle.  I used a rolling pin to help me to this.  Place on a greased baking sheet and let rise for 30 minutes.
Place a rack in the center of the oven and preheat to 375 degrees F.
When dough has risen, use your fingers to make random indentations in the puffed dough.  Drizzle with olive oil.  Top with sliced strawberries, and sprinkle with coarse sea salt.  Bake bread for 30 to 35 minutes, until golden, crisp and baked through.  I rotated the pan once, halfway through baking.
Remove from the oven and allow to cool for 10 minutes.  Remove from the baking pan, slice into squares with a pizza cutter and drizzle with balsamic vinegar, goat cheese, and fresh mint.
Serve + Enjoy! 
much love,
rachel 

1 comment :

  1. This looks absolutely deeeeeeeeeeelish!! I'll have to try this myself, thanks for the idea!

    www.thejoyoffashion.blogspot.com

    ReplyDelete