Skip to main content

Carrot Flatbread

Foccacia, an Italian flat-bread, is such an easy thing to make. There's very little kneading required because the yeast does all the work. So, I often make some on the weekends - topped with whatever I have on hand.

Today I wanted to use some shredded carrots that I had from Grimmway Farms, who generously sent carrots to all of the bloggers taking part in the #BrunchWeek 2014 event in May.


  • 2 C white whole wheat flour
  • 1 t freshly ground salt
  • 1 t dry active yeast
  • 1 C warm water
  • 1 C shredded carrots (I used shredded carrots from Grimmway Farms*)
  • freshly ground salt
  • freshly ground pepper
  • olive oil
  • balsamic vinegar
  • thin slices of organic lemon
  • 2 T fresh mint, thinly sliced

*I received complimentary bags of carrots from Grimmway Farms for participating in the #BrunchWeek 2014 event coming up in May.

In a large bowl, stir flour, salt and yeast together until well combined. Add warm water and stir well until a sticky dough is formed. Let rise, covered, in a warm place for about 45 minutes to an hour.

Preheat oven to 425 degrees. Use your fingertips to press the dough flat onto your baking stone. Top with carrots and sprinkle with freshly ground salt and pepper. Drizzle the dough with olive oil and bake for 12-15 minutes or until golden brown. Before serving, top with thin slices of lemon, fresh mint, and a drizzle of balsamic vinegar.


Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa