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Categories:
flour flour water yeast picholine olives extra-virgin olive oil salt cooking spray cornmeal arugula frisee pine nuts capers extra-virgin olive oil lemon zest lemon juice white wine vinegar caper brine ground black pepper salt shallot garlic
Viewed: 30 - Published at: 4 years agoIngredients
- 1 cup flour
- 2 tablespoons flour
- 7 tablespoons warm water
- 1 teaspoon yeast
- 6 tablespoons picholine olives, chopped (ordinary green cocktail olives)
- 1 teaspoon extra virgin olive oil
- 14 teaspoon salt
- cooking spray
- 1 teaspoon cornmeal
- 1 12 cups arugula
- 1 12 cups frisee
- 14 cup pine nuts, toasted
- 1 12 tablespoons capers, chopped
- 2 tablespoons extra virgin olive oil
- 12 teaspoon lemon zest, grated
- 1 tablespoon fresh lemon juice
- 1 12 teaspoons white wine vinegar
- 12 teaspoon caper brine
- 14 teaspoon fresh ground black pepper
- 18 teaspoon salt
- 12 shallot, sliced thin
- 1 garlic clove, minced
Method
- In a large bowl, combine 2 tablespoons flour with 3 tablespoons war water; add yeast and let stand 20 minutes.
- Add remaining flour, remaining water, olive oil, 1/4 teaspoon salt, stir into smooth.
- Knead dough until smooth and elastic, making sure to add enough flour so that the dough does not stick to your hands, although it will still seem sticky.
- Let rise until doubled, about 2 hours; punch dough down and let rest 5 minutes.
- Divide dough in half and roll one half out into and 8-inch circle.
- Place on a baking sheet that has been sprayed with cooking spray and sprinkled with corn meal; repeat with second half.
- Preheat oven to 500 degrees F being sure to place racks in lower position.
- Heat baking stone for 30 minutes.
- Slide dough onto baking stone and cook about 7 minutes, remove to cutting board to cool; repeat with other dough round.
- Meanwhile, prepare salad by combining arugula, frisee, pine nuts, and capers; combine olive oil, lemon zest, lemon juice, vinegar, caper brine, salt, pepper, shallots and vinegar; pour over salad.
- Place 1 1/2 cups of salad on each flat bread, fold in half, cut in half to serve.
