This was my first time creating my own bread dough and working with yeast, but it actually blew my mind how easy it was.
That being said, it did take a lot of time. So if you’re looking to cook this for a weeknight, don’t know how to knead (I don’t), don’t have a Kitchen Aid, or you’re just too lazy… skip on down and at least try out the toppings on a store- bought crust!
I found the recipe for the dough in a random book about the best restaurants in Chicago, called Chicago Chef’s Table. The toppings came from my own imagination, if I ripped them off then it was purely accidental (but great minds think alike, right?).
What you need for the dough:
- 1/2 oz of yeast (I used two packets of the dry stuff)
- 1+1/3 cup warm water (110 degrees)
- 2 tbs honey
- 1/3 cup olive oil
- 3+2/3 cups all- purpose flour
- 1 cup whole wheat flour
- 1/2 tsp salt
How do you do it?
Combine the yeast, honey, water, and oil in a small bowl or large pyrex measuring cup and watch the yeast bloom for 15 minutes and turn into some kind of alien beer- like schtuff.
Next, put it into your standing mixer if you have one… otherwise you’ll just have to do this by hand and pour it into a normal bowl and use a spoon and your hands.
If you’re using a standing mixer, use the paddle attachment and add the flours and salt slowly while the mixer is on medium speed. Do this until the dough is elastic and no longer has flour lumps.
Once the mixer has done its thing, transfer the dough to the counter or large cutting board and cover it with plastic wrap and a towel.
Now leave it for two hours and let the magic happen.
Now that it’s gotten all high and mighty, you’ve gotta punch it back down and split it into 3 separate dough balls. Yup, now you can make two more flatbreads later!
Annnnnd you cover them back up with plastic wrap and put them back in the refrigerator for at least another hour or two. They will actually rise even more.
Wasn’t that easy? It’s mostly just doing nothing. It truly blew my mind how little work it was and how good it tasted.
Now the toppings:
- 1 green apple, sliced
- 1 vidalia onion, chopped (if you don’t know how to do this properly: click here )
- 3 links of chicken sausage
- 1 cup parmesan cheese
- 1 cup gouda cheese
- 2 tablespoons olive oil
- ~1 cup fresh parsley, chopped
Preheat your oven to 500 degrees.
Now you are going to caramelize your onions over low heat in a bit of butter or olive oil; add a bit of salt to it while it’s cooking. Next, cook up the chicken sausage and set it to the side.
Take out one of your dough balls and flour the surface you will be working on, as well as your rolling pin…
Then brush some olive oil on the baking sheet you will be using and on top of the flatbread. Finally, you can assemble your ingredients on the flatbread however you’d like and pop your soon-to-be flatbread in the oven, leaving the parsley for last.
Bake it for about 10- 15 minutes, sprinkle the fresh parsley on top, and you have yourself a flatbread!