Here’s the recipe for the flatbread I mentioned in my previous post. This is my adaptation of the original recipe for Rocket Flatbread, with Samish Bay Gouda from “Christina’s Cookbook.” It’s a big recipe, so you may want to halve it unless you plan to eat the second one later! It’s great at room temp, and reheats well.
Rocket Flatbread with Caramelized Onions, Roasted Garlic and Sharp Cheddar
1 1/2 cups warm water
1 tsp salt
1/2 tsp yeast
3 TBSP EVOO
1 cup whole wheat flour
2 to 2 1/2 cups bread flour
2 cups arugula leaves
1 cup caramelized onions (start with 3 cups sliced onions and saute slowly in butter until the color of a penny)
1/3 cup roasted garlic cloves (peel a mounded 1/3 cup of garlic cloves, place in a foil pouch with 1 TBSP water and bake at 350 for about 45 minutes)
1/2 tsp dried oregano or 1 1/2 tsp fresh, chopped oregano
3/4 cup grated sharp cheddar or other bold-flavored artisanal cheese (I used Prairie Breeze)
Stir together the warm water, salt, yeast, and 1 Tbsp of the oil. Stir in the flours, then knead it for a minute to combine. The dough will be sticky. Pour another Tbsp of the oil in a bowl,place the dough in it and allow it to rise for at least 20 minutes. (You can cover it and place it in the fridge for up to 3 days if you like, then allow it to come to room temp and continue recipe.)
Heat the oven to 450 degrees F. Toss the arugula leaves with the onions and 1 Tbsp of the oil. Divide the dough in two pieces. Flour a shallow pan, the flatten the dough with the palm of your hand, taking care not to tear it. Repeat with the remaining piece of dough in a second pan. Cover the dough with the arugula-onion mixture, dot with the roasted garlic, and sprinkle the cheese and oregano on top.
Bake for 10 minutes or so, until the edges are golden. Serve hot or at room temp.