Recipe courtesy of Geoffrey Zakarian
Grape and Olive Flatbread
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- Level: Intermediate
- Total: 10 hr 15 min (includes proofing time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 19 g
- Cholesterol
- 13 mg
- Sodium
- 874 mg
I used to keep this family favorite reserved for the children, but now, I love to prepare and bake it in front of guests when they just arrive. The aroma of the rosemary and grapes coming out of the oven fills the kitchen and draws everyone in. You can cut the flatbread in a variety of ways — I like triangle slices or small rectangles so that they are perfectly suited for an easily eaten hors d’oeuvre.
- Level: Intermediate
- Total: 10 hr 15 min (includes proofing time)
- Active: 40 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 716
- Total Fat
- 26 g
- Saturated Fat
- 6 g
- Carbohydrates
- 102 g
- Dietary Fiber
- 5 g
- Sugar
- 18 g
- Protein
- 19 g
- Cholesterol
- 13 mg
- Sodium
- 874 mg
Ingredients
Dough:
Flatbread:
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Directions
- For the dough: Prepare the dough the day before making the flatbreads. In a spouted measuring cup, mix the yeast with the sugar and 1/2 cup warm water. Let proof at room temperature until a little bubbly, about 5 minutes.
- In another measuring cup, mix the oil and salt with the remaining cup warm water, stirring until the salt dissolves. Put 3 cups flour in the bowl of an electric mixer fitted with the paddle attachment and pour in both water mixtures. Beat on medium speed until the dough comes together, about 5 minutes (you don’t want a ball to form at this point; the dough should still be a little sticky). Add more flour or water, if necessary.
- Switch to the dough hook and mix on medium-high until the dough is a soft, supple ball, about 2 minutes. Knead the dough on the countertop a few times. Oil a bowl and turn to coat the dough in the oil. Cover lightly with plastic wrap or a kitchen towel and let rise until doubled, about 1 hour. Punch down the dough, then put it in an oiled resealable plastic bag and press out any excess air. Let proof in the fridge overnight or up to 1 day.
- For the flatbread: Let the dough come to room temperature and preheat the oven to 450 degrees F with a pizza stone (or flat baking sheet) on the bottom rack.
- In a bowl, toss the grapes, olives, rosemary and garlic with the oil and sprinkle with kosher salt.
- Divide the dough into 4 pieces, then roll into loose balls and flatten into four 8- to 9-inch rectangles or ovals. Place 1 round of dough on a parchment paper-lined pizza peel or overturned sheet pan (the parchment will make it easier to slide the dough onto the stone). Scatter a quarter of the grape-olive mixture on the dough. Slide the round onto the pizza stone and bake until browned and the dough is cooked through, about 10 minutes. Repeat with the remaining 3 dough rounds and toppings. Sprinkle with the flaky salt, then garnish with the Parmesan. Cut into wedges and serve warm or at room temperature.
