Saturday, December 5, 2020

Blooming Flatbreads with a Taggiasca Drizzle #Sponsored

  This is a sponsored post written by me on behalf of The Quail & Olive.
Complimentary product was provided for this post and this page may contain affiliate links.
However, all opinions expressed here are my own.

I have been having lots of fun, exploring the olive oil and vinegar offerings at local-to-me The Quail & Olive*; one bottle that I had been saving was their Taggiasca Olive Oil. I don't know why. It just felt more than ordinary. It is definitely more complex than some other oils. The Taggiasca olive comes, originally, from the Liguria region of Italy. That was an area I never visited in the thirteen months I lived in Italy; I will have to remedy that if when the world ever opens back up.  


This delicate oil has a complex combination of flavors that intrigued me, including hints of earthy hazelnuts, creamy artichoke, and the barest hint of spice. I loved it the second I tried it. Maybe that's why I have resisted using it. I don't want to run out.


When I came across some edible flowers, I knew that I wanted to make some flatbreads, sprinkle them with blooms, and drizzle them with the Taggiasca oil for an easy, but dramatic appetizer course.

Ingredients makes 4 large flatbreads

Usually I make flatbread with yeast. But, this year, I have started making it with sourdough starter instead since I always have that in excess these days. It's a breeze. You can also add any cooked vegetables that you want; I had slices of roasted sugar pumpkin in my fridge, so I used that one a couple of the flatbreads as well.

Dough 
  • 3-1/2 cups flour plus more for rolling, as needed
  • 1 cup sourdough starter (recently fed)
  • 3/4 cup warm water
  • 1 teaspoon salt salt
  • 2 Tablespoons olive oil (I used the Taggiasca)
Assembly
  • edible flowers (I used a combination of nasturtium, cornflower, marigolds, and borage)
  • fresh herbs (I used a combination of finely chopped rosemary, thyme, and oregano)
  • olive oil for drizzling (I used the Taggiasca)
  • freshly ground salt
  • freshly ground pepper
  • Also needed: baking stone
Procedure

Dough
Mix all of the dough ingredients together in a large bowl. The texture will be a wet, sticky dough. Cover and let ferment for as long as you can - between six and twelve hours.


Assembly
Preheat oven to 450 degrees Fahrenheit. Divide the dough into quarters. Roll the dough out onto a baking stone or baking sheet, using a bit of flour, if needed, to about 12" x 5". Sprinkle each bread with the salt and pepper. Drizzle with olive oil.


Place in the oven and bake for 15 to 17 minutes until the crust is crisped and golden. Remove the flatbreads from the oven when the crusts are golden brown.


Sprinkle edible flowers over the top and give them another drizzle of olive oil. Serve warm or at room temperature.


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*Disclosure: I receive compensation in the form of complimentary products for recipe development 
and generating social media traction. All opinions are my own.

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