Appetizers,  Breads,  Salads

Sun-dried Tomato and Basil Flatbread

March 21, 2012

I thought I’d share with you how I use some of the prepped foods I had previously posted.  As I mentioned before, each week I like to prepare different mixes of ingredients that I can use to compliment recipes or meals I’ll make through the week.  Some of these can be purchased, as in marinated artichokes or sun-dried tomatoes.  But to me, the flavor cannot ever compare to homemade nor do they have the personal touches that I like to add. 

The sun-dried tomatoes I prepped for my friend’s visit included fresh basil, chopped garlic, freshly ground black pepper, salt and olive oil.  I ended up processing these ingredients into a dip with crudités, adding a bit more olive oil and veggie broth to my desired dipping consistency.   A chunkier version was used as a spread for a Panini and the remaining mix I chopped up smaller, mincing the garlic and adding it to my basic flatbread recipe.

This is how I cook and how I love to eat.  Simple, easy and creative.  I don’t believe in a pantry full of ingredients, though I must confess….mine is quite full at the moment!  But mostly it’s storing basic ingredients; quality canned tomatoes, Arborio rice, polenta, quinoa, dried beans, oatmeal, dried fruits; you get the idea…nothing store bought prepared.

I served the flatbread with a mixed salad, using the marinated mozzarella I had made as well.  The flatbread was brushed with the garlic and crushed red pepper olive oil and sprinkled with sea salt mixed with bits of sun-dried tomato.  As an appetizer, flatbread with a hummus spread was delicious too!

Sun-dried Tomato and Basil Flatbread

1 teaspoon yeast

¾ cup warm water

3 tablespoons olive oil

½ cup  sun-dried tomatoes, chopped *

1 tablespoon garlic, minced

¼ cup fresh basil, roughly chopped

2 ¼ cup white wheat flour

1 teaspoon salt

Garlic oil or plain olive oil for brushing and kosher salt (or sun-dried tomato sea salt) for sprinkling on top

Combine the yeast and warm water in a large bowl or stand up mixer with dough hook attached.  Allow to sit for about 10 minutes.  * If the sun-dried tomatoes were not previously marinated, soak them in hot water for about 5 minutes to soften.  Add in the drained sun-dried tomatoes, garlic and fresh basil stirring to combine.  Mix in the flour and salt and knead by hand or dough hook until smooth, about 10 minutes by hand, 5 minutes by mixer.   Place the dough in a well-greased bowl and allow to sit for one hour, slightly covered with plastic wrap or a towel away from any drafts.

Preheat oven to 400 degrees.  When dough has risen, divide in half and flatten to about ¼ inch thick either in a round shape or rectangle.  Brush the top with olive oil and sprinkle on the salt.  Bake for about 15-20 minutes until brown and crisp.

 

I love being in the kitchen. Early mornings, soft music, a hot espresso. Easing into the preparation of delicious meals. Glancing through cookbooks, gathering inspiration and planning my day. I look forward to the cycles of the seasons, the pleasures of tasting and savoring and sharing this with those dear to me. Weekends are special to me as my week days are often rushed, but still I create the ambiance, light the candles, set the table and uncork the wine.

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