Flatbread El Greco
serves 3-4
Rather than recreating a traditional Greek dish, I decided to mix things up a bit in the spirit of El Greco and make a Greek-inspired flatbread.This recipe comes from FoodRockzDC, and was the winner of Root Source Challenge: Kalamata Olive.
3/4 cup warm water (105°F to 115°F)
1 envelope (1/4 ounce) active dry yeast
2 cups all-purpose unbleached flour
1 teaspoon sugar
1 teaspoon salt
8 tablespoons olive oil
1 jar (12 oz.) pitted Kalamata olives
1 jar (17 oz.) roasted sweet peppers (I found a jar of mixed red and yellow, but any color will do)
1/4 pound Greek Feta
4 sprigs fresh oregano
prep: 1 hour 15 minutes
total: 1 hour 45 minutes
small saucepan
small bowl
food processor
large bowl
baking stone (or baking sheet)
parchment paper
1. Add the yeast to the warm water and let it dissolve for about 5 minutes. (I recommend warming either filtered water or cold tap water in a saucepan, because hot tap water picks up crud from plumbing pipes.)
2. Put the flour, sugar and salt in a food processor and pulse to mix.
3. Add yeast/water mixture and 3 tablespoons of olive oil to dry ingredients in food processor and process until a ball of dough is formed, about 30 seconds.
4. Turn the dough out on to a lightly-floured surface and knead until smooth, about 1 minute. If dough sticks to your hands, add flour by the tablespoon until it no longer does.
5. Add one tablespoon of olive oil to a large bowl and coat all sides. Put the dough ball into the bowl and turn it to coat the dough lightly on all sides with olive oil. Cover with plastic wrap and allow to rise at room temperature for 1 hour.
6. When the dough has been rising for half an hour, stick the baking stone in the oven and preheat to 500F.
7. While dough is rising, reserve about 16 Kalamata olives and puree the rest in food processor with 2 tablespoons of olive oil. Set aside in a bowl.
8. Reserve one roasted pepper, slice it into strips for topping flatbread, and puree the rest in food processor. Set aside in a bowl.
9. Cut feta into cubes.
10. Remove oregano leaves from stems.
11. After an hour of rise time, the dough should be doubled in size. Punch the dough down to remove the air, then put the dough on a lightly-floured surface, cut it in half and place half the dough back in the bowl and re-cover with plastic wrap.
12. Shape the half-piece of dough by hand into whatever shape suits you, about 1/2 inch thick. Place the dough on piece of parchment paper on a cutting board.
13. Brush dough with 1 tablespoon of olive oil. Top with half of the pureed olives, half the pureed peppers, half the pepper strips, half the feta cubes and half of the whole olives. (I applied the pureed olives and peppers using plastic squeeze bottles.)
14. Slide parchment paper with flatbread onto baking stone (or baking sheet) and bake for 10 minutes. Begin checking for doneness and remove when crust is golden brown. Top with oregano and serve.
15. Meanwhile, repeat with remaining dough, remaining 1 tablespoon of olive oil and other remaining ingredients.
2. Put the flour, sugar and salt in a food processor and pulse to mix.
3. Add yeast/water mixture and 3 tablespoons of olive oil to dry ingredients in food processor and process until a ball of dough is formed, about 30 seconds.
4. Turn the dough out on to a lightly-floured surface and knead until smooth, about 1 minute. If dough sticks to your hands, add flour by the tablespoon until it no longer does.
5. Add one tablespoon of olive oil to a large bowl and coat all sides. Put the dough ball into the bowl and turn it to coat the dough lightly on all sides with olive oil. Cover with plastic wrap and allow to rise at room temperature for 1 hour.
6. When the dough has been rising for half an hour, stick the baking stone in the oven and preheat to 500F.
7. While dough is rising, reserve about 16 Kalamata olives and puree the rest in food processor with 2 tablespoons of olive oil. Set aside in a bowl.
8. Reserve one roasted pepper, slice it into strips for topping flatbread, and puree the rest in food processor. Set aside in a bowl.
9. Cut feta into cubes.
10. Remove oregano leaves from stems.
11. After an hour of rise time, the dough should be doubled in size. Punch the dough down to remove the air, then put the dough on a lightly-floured surface, cut it in half and place half the dough back in the bowl and re-cover with plastic wrap.
12. Shape the half-piece of dough by hand into whatever shape suits you, about 1/2 inch thick. Place the dough on piece of parchment paper on a cutting board.
13. Brush dough with 1 tablespoon of olive oil. Top with half of the pureed olives, half the pureed peppers, half the pepper strips, half the feta cubes and half of the whole olives. (I applied the pureed olives and peppers using plastic squeeze bottles.)
14. Slide parchment paper with flatbread onto baking stone (or baking sheet) and bake for 10 minutes. Begin checking for doneness and remove when crust is golden brown. Top with oregano and serve.
15. Meanwhile, repeat with remaining dough, remaining 1 tablespoon of olive oil and other remaining ingredients.
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