Strawberry Balsamic Flatbread

Fears are irrational but phobias are disabling, that’s one of the tabs I have open right now. Phobias suck. You know what doesn’t suck, summer and friends. But what does suck is having a preoccupied mind, it makes it hard to be hilarious… which I totally am. Usually.

This bread is amazing, the smells while it’s baking are amazing, the way it tastes is amazing. Maybe we just agree to call it amazing bread. You have to enjoy it with your favourite people that’s a must.

I didn’t have time to take photos of the process but when I make it again i’ll add the photos to this post.

Also coming up this week is two birthday cakes, crazy town.

Strawberry Balsamic Flatbread adapted from Joy the Baker

2 packages (about 5 teaspoons) active dry yeast

1 cup warm water (about 50 degrees C)

3 cups of flour, divided into 1 cup increments

3 tablespoons, plus 1 teaspoon olive oil

3 tablespoons sugar

1 1/4 teaspoon salt

1 teaspoon orange zest

1 cup thinly sliced strawberries

coarse sea salt for topping

feta for topping, feta is origin controlled, I used Dodoni, real Greek feta.

good quality balsamic vinegar, for drizzling

1 tablespoon fresh mint, coarsely chopped

In a large bowl, sprinkle the yeast over the warm water.  Stir to dissolve.  I use a fork so I can mash and stir any yeast clumps.  Add the flour and blend together until smooth.  Cover and set in a warm place to rise for 1 hour.

After the mixture has risen, remove the covering and stir in 3 tablespoons of olive oil, sugar, and orange zest.  Add one cup of flour and stir to blend.  Add the remaining cup of flour and salt and work together into a dough.

Place dough on a lightly floured surface and knead for 5 minutes.  If the dough is too sticky, add up to 1/3 cup more flour and knead.  Dough will be slightly sticky, and that’s alright.

Clean out the large bowl and coat with 1 teaspoon olive oil.  Place dough in the bowl, and flip it over so that it’s entirely coated in oil.  Cover and let rise in a warm place for 1 hour, or until doubled in size.

Punch the dough down and knead for just a minute, before pulling and stretching the dough into a flat shape.  I used a rolling pin to help me to this.  Place on a greased baking sheet and let rise for 30 minutes.

Place a rack in the center of the oven and preheat to 190 degrees C.

When dough has risen, use your fingers to make random indentations in the puffed dough.  Drizzle with olive oil.  Top with sliced strawberries, and sprinkle with coarse sea salt.  Bake bread for 30 to 35 minutes, until golden, crisp and baked through.  I rotated the pan once, halfway through baking.

Remove from the oven and allow to cool for 10 minutes.  Remove from the baking pan, slice into squares with a pizza cutter and drizzle with balsamic vinegar, feta, and fresh mint.

Serve.

This bread is best served within 2 days of baking.

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