Saturday, April 5, 2014

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.

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