Sundried Tomato & Pesto Flatbread–A Savory Snack!

My garden tomatoes are just coming into season.  There are not quite enough for anything more that adding to a salad.  So I enjoyed this recipe using sundried tomatoes, knowing that next month I’ll make it with sliced homegrown tomatoes and pesto. It is so great to have recipes that I can adjust to the produce in season.

So this recipe is really a snack, not a meal.  The flatbread is rolled quite thin and baked to a crispy, tasty treat.  I find that sometimes I just want a savory snack–and this fills the bill.  This month particularly, I have been researching and baking lots of flatbreads.  Did you know that pizza is included in the category of flatbreads?  It makes sense.  Flatbreads are found in almost every country and culture.  Apparently, crackers as we know them originated from flatbreads baked to a crunch.

Here is the flavorful recipe–I hope you enjoy it!

Sundried Tomato and Pesto Flatbread
 
Ingredients
  • 1⅛ teaspoon active dry yeast
  • ½ teaspoon sugar or honey
  • ½ cup warm water (105-115 degrees)
  • 1½ cup Baking Free™ gluten-free All Purpose Flour (for best results, weigh flour-- 1½ cup= 186g)
  • ½ teaspoon sea salt
  • ½ teaspoon olive oil (plus extra for brushing)
  • fresh black pepper
  • fresh or dried herbs (I used 1 tablespoon dried Italian herbs)
  • Pesto, sundried tomatoes, Parmesean cheese (Sundried tomatoes reconstituted with boiling water)
Instructions
  1. Dissolve yeast and sugar or honey in ¼ cup of the warm water. Let sit unti bubbly.
  2. In mixer combine flour and salt. Add oil, yeast mixture, 1 tablespoon of dried Italian herbs and remaining warm water, and mix on low until dough pulls away from the sides of the bowl.
  3. Place dough on floured counter, cut in two and cover with clean, damp towel. Let rest for 15-20 minutes or so.
  4. To make flatbread, roll 1 piece of dough on floured plastic wrap. Roll with floured rolling pin into a rectangle about 10 inches by 7 inches. Place on baking sheet. Brush lightly with olive oil and prick dough with fork to prevent air pockets from forming when baking. Top dough with salt, pepper, pesto, sundried tomatoes and cheese. Repeat with second piece of dough.
  5. Preheat oven to 500 degrees F. Bake both trays of flatbread until golden brown, about 5-10 minutes.
  6. Transfer to cutting board and cut into pieces. These are very thin, crispy seasoned pieces of flatbread. Makes 2 flatbreads.

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