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Tuesday, June 9, 2015

Margherita-Style Grilled Flatbread #BreadBakers

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. You can see all our of lovely bread by following our Pinterest board right here. Links are updated after each event on the #BreadBakers home page. We take turns hosting each month and choosing the theme/ingredient. If you are a food blogger and would like to join us, just send an email with your blog URL to Stacy at foodlustpeoplelove@gmail.com.

Special thanks to #BreadBakers for letting me join in their baking fun. This month's theme: Yeasty Flatbreads. A big THANK YOU to Chef Mirelle of The Schizo Chef for hosting this month.



Grilled flatbread is rustic and fun, similar to wood fired pizza. It cooks on the grill in a matter of minutes (don't turn you back for too long!), making it a perfect meal for easy entertaining meal. 

The day I planned to prepare the flatbread, I realized I didn't have any basil. Not wanting to make a trip to the store, I called my nextdoor neighbor (and serious foodie) to see if he happened to have a bumper basil crop. Unfortunately, his basil plants are just a couple inches tall. Fortunately, he had a bumper crop last year and had blended basil with olive oil - a precursor to pesto and had it tucked safely in his freezer. Score! Good neighbors are worth their weight in gold!

Margherita-Style Grilled Flatbread was super fun to prepare and even more fun to eat. I hope that you will give it a try!

INGREDIENTS:
  • 1 tablespoon sugar
  • 1 package (2 1/4 teaspoons) active dry yeast
  • 2 cups warm water (205 - 215F)
  • 6 cups unbleached all purpose flour
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons salt
  • 3 medium tomatoes, sliced
  • 2 tablespoons basil + olive oil paste (puree at a ratio of 1/2 cup basil to 2 tablespoons olive oil...note pesto can be substituted)
  • 1/2 cup sliced fresh mozzarella cheese
DIRECTIONS:
  1. Combine sugar, yeast and water until yeast has dissolved and begins to get frothy, approximately 10 - 15 minutes.
  2. Combine dissolved yeast mixture with  flour, olive oil and salt with a stand mixer equipped with a dough hook. Blend on medium-low speed until smooth and elastic, approximately 5 - 7 minutes. It is purposely a very firm dough so it will hold up on the grill.  
  3. Place dough in greased bowl and allow to rise until doubled in size, approximately 1 hour.
  4. Divide dough as desired and roll flat. (My preference is for 24 6-inch rounds.) Place rolled dough onto well floured tea towels. Using wax paper or similar will cause dough to stick.
  5. Heat grill to 400F.
  6. Reduce heat to low and place rolled dough directly on the grill, being careful not to place over direct flame. Grill approximately one minute or until bubbled and brown. Flip rounds.
  7. Just after flipping to bake the second side, brush with basil + olive oil mixture (or pesto) and top with tomatoes and mozzarella cheese. Bake just until second side is done.
The big watch-out: be careful to not have the flames too strong and watch carefully - it doesn't take long for this bread to get a little overdone!

Please take a look at what the rest of the group has prepared (in reverse alphabetical order). I'm super impressed with the creativity and skill demonstrated by these #BreadBakers!

22 comments:

Renee Dobbs said...

Such a great flatbread for summer with fresh basil and tomato.

Priya Srinivasan said...

ohh olive oil + basil frozen,sounds like an amazing idea!!! bread looks awesome with tomatoes n cheese loaded on top!!!

Jenni said...

Thank goodness for neighbors, indeed! You just can't go wrong with that Margherita flavor combination. And gorgeous tomatoes! Wow!

Karen Kerr said...

So fresh and beautiful! One of my favorite flavor combinations, and 10 times better when grilled!

shilpi prasad said...

Lovely combination of flavors... Looks delicious..

Wendy Klik said...

A perfect summer treat.

Chef Mireille said...

so glad to have you join us. Bread looks fabulous!

Cindy Kerschner said...

Delicious lunch or dinner!

Holly @ abakershouse.com said...

Love this and now I know what to do with my basil that is growing like mad at the moment!

Georgina K. said...

Wow so fresh! I am sure it tasted divine Cali!

Hezzi-D said...

The fresh mozzarella on top of this looks amazing!

Stacy Rushton said...

So glad you have joined Bread Bakers! Love the colors and flavors of your beautiful flatbread. How fortunate you are to have a neighbor who saves the bounty of summer and is willing to share!

House in Tillford said...

Definately looks rustic and full of great flavours!

Kelster said...

I'm chuckling at the fact that you have the list in reverse alphabetical order. That's something that I'd do. In lieu of that, I usually start visiting from the bottom to the top.
Anyway, love the flavours here! Can I borrow your neighbour?

Padmajha PJ said...

It looks so lovely and must have tasted so great!!

Pavani N said...

Wow, your focaccia with tomato, mozzarella & pesto topping looks tempting and delicious.

Gloria Baker said...

This look perfect and delicious!!
Love it!!

Cathleen said...

This is making me so hungry right now.. Awesome flavor combo!

Cocoa and Lavender said...

What a great idea for summer! I just made 4 large patches of pest, so this will be a perfect recipe to use some! ~ David

Robin @ A Shaggy Dough Story said...

Basil, tomato, mozzarella…that's made of win. Grilled flatbreads are so much fun and so, so good to eat. Thanks for sharing this.

grace said...

i'm a big fan of the caprese combination, and i'm ready to say that nothing beats scratch-made flatbread. awesome creation--i can't believe i missed it before!

sneha datar said...

I am craving for this this now, mouthwatering.