ROSEMARY FLATBREADS W/ GOAT CHEESE, CARAMELIZED ONIONS, ROASTED RED PEPPERS AND TOMATOES

ROSEMARY FLATBREADS W/ GOAT CHEESE, CARAMELIZED ONIONS, ROASTED RED PEPPERS AND TOMATOES image

Number Of Ingredients 16

FOR DOUGH:
1 cup warm water
3/4 teaspoon instant yeast
3 tablespoons extra virgin olive oil, plus more for bowl and plastic wrap
3 cups all purpose flour, plus more for dusting
2 teaspoons coarse salt, plus more for sprinkling
2 teaspoons honey
1/4 cup freshly grated Parmigiano-Reggiano cheese
Olive oil for brushing
Salt & freshly ground pepper
3 tablespoons fresh rosemary leaves
FOR TOPPINGS:
Goat cheese (chevre) sweetened with a bit of honey.
Yellow onions, sliced lengthwise, sautéed until caramelized and browned. (Add a little brown sugar if desired.) Season with salt and pepper.
Red bell peppers, roasted till blackened. Skin pulled off. Quartered and sliced.
Tomatoes seeded and diced. Season with salt 15 minutes before serving. Drain liquid.

Steps:

In the bowl of an electric mixer, stir the water and yeast together. If using a stand mixer, attach your dough hook. Add olive oil, flour, salt, and honey and mix on low speed for 1 minute. Switch to medium speed and mix until dough is soft but not tacky, about 2 minutes. Add cheese and mix for 1 minute more. Transfer dough to a lightly floured work surface; knead four or five times, forming into a ball. Cover with lightly oiled plastic wrap; let rest for 10 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Refrigerate overnight. Allow dough to warm to room temperature before rolling out. Heat grill to medium. Turn out dough onto a lightly floured work surface. Divide dough into 6-8 pieces. Flatten a bit and sprinkle with chopped fresh rosemary. Roll out thinly with a rolling pin. (Or divide dough into 16 equal pieces. Using a pasta machine, pass dough through the widest setting a couple of times and then pass the dough through the next two thinner settings to #3.) Rub or brush both sides of flatbread with olive oil. Sprinkle with salt and freshly ground pepper. Grill until cooked and grill marks appear, about 3 minutes. (Dough will puff. Push down to release air.) Turn over and grill other side. Slightly warm onions and peppers (and goat cheese is desired). Serve with goat cheese, caramelized onions, roasted red peppers and chopped tomatoes.