Pickled Asparagus and Carrot Flatbread
Ingredients for Olive Oil Dough
2 3/4 cup of warm water (check for prefered temp on yeast package)
1 tablespoon = 10 grams of Granulated Yeast
1 tablespoon Kosher salt
1 tablespoon granulated sugar
1/4 cup extra virgin olive oil
6 1/2 cups = 920 grams of all-purpose flour
Directions for Olive Oil Dough Flatbread
In a large bowl, measure out flour and salt, set aside.
In a large lidded bowl/food container add water, yeast, sugar, and olive oil. Stir gently if yeast clumps. Add flour/salt and mix together using a heavy-duty stand mixer with paddle attachment or wooden spoon. It should only take a minute or so to encorporate.
Cover, but not seal airtight, and let rest 2 hours at room temperature. Dough should double in size. Dough can be used immediately after the initial rise or store in refrigerator up to 12 days.
Preheat oven to 400 degrees F. Place a pizza stone in middle rack and a small metal pan on the lower rack to add water.
Pull off a softball size amount of dough with floured hands. Quickly shape into a ball, stretching the surface of the dough around to the bottom, rotating the ball making quarter turns. Repeat with a second softball sized section of dough.
On a floured countertop, with a floured rolling pin, roll each section of dough out into approximately 6 inches wide by 8 inches long. Allow to rest 20-30 minutes on a parchment lined pizza peel. Prick entire surface of flatbread with fork to prevent large air bubbles from forming.
Slide the two flatbreads into 400 degree oven onto the preheated pizza stone. Add one cup of hot water to the metal pan on the lower rack. Quickly close oven door to trap steam. Bake 15-18 minutes until lightly browned. Allow to cool.
Ingredients for Pickled Asparagus & Carrot Flatbread:
2 flatbreads (6 to 8 inch length)
1 medium carrot
3 stalks of asparagus
1/8 cup of freshly squeezed lemon juice
1 teaspoon lemon zest
1 tablespoon honey
1 tablespoon water
1 tablespoon white vinegar
1 teaspoon balsamic vinegar
Pinch each of Kosher salt and pepper
5 oz of Boursin Cheese (a soft garlic herbed cheese)
Extra virgin olive oil (optional)
Directions for Pickled Asparagus & Carrot Flatbread:
Wash vegetables. Trim off tops and bottoms of carrot and trim bottoms of asparagus.
Blanch asparagus in boiling water for about 20- 30 seconds. Immediately submerge in icy water to stop the cooking process. Remove from water when cooled.
Lay veggies flat on a cutting board. Using a vegetable peeler, run peeler lengthwise to make long ribbons of carrots and asparagus. Set aside.
In a medium lidded bowl or resealable container combine lemon juice, zest, honey, water, white vinegar, balsamic vinegar, salt and pepper. Using a small whisk or fork mix ingredients together. Add the ribbons of asparagus and carrots.
Allow vegetable to marinate for at least one hour, up to one day.
Assemble flatbread by spreading 1 to 2 oz of cheese onto each flatbread. Add marinated vegetables (avoid placing excess marinade liquid onto the flatbread). Finish with a light drizzle of extra virgin olive oil.
Slice flatbread into 4 to 6 sections.
Serves 8 to 12 people. Serving size approximately 2" x 3" piece of flatbread.