Recipe: Foster's Market Herb and Onion Flatbread

HERB AND ONION FLATBREAD

"I have my sister to thank for this crispy flatbread. She used to make it at the Market when we first opened and nobody could get enough. Stock up: once baked, the bread freezes well and can be popped in the oven to warm for unexpected guests. To finish, top with fresh herbs and sweet red onions - or whatever else you have on hand."



1 cup warm water
1 (1⁄4 ounce) package active dry yeast
1⁄4 teaspoon sugar
1⁄4 cup olive oil
2 1⁄2 cups all-purpose flour
1⁄2 cup cornmeal
1⁄4 teaspoon kosher salt
1 red onion, thinly sliced
8 sprigs fresh thyme or rosemary
Sea salt and freshly ground black pepper

Mix the warm water, yeast and sugar in a bowl and set aside in a warm place to proof until doubled in size and light and airy, about 10 minutes. Add 1 tablespoon of the olive oil and stir to mix.

In a large bowl, combine the flour, cornmeal and kosher salt and stir to mix. Make a well in the center, add the water-yeast mixture and stir to combine thoroughly until it forms soft dough. Turn to coat in an oiled bowl, cover with a damp cloth and let rise in a warm place until it has doubled in size and forms a soft dough, about 1 hour.

When ready to bake, preheat the oven to 400 degrees F.

Punch the dough down, divide into 4 pieces, form into flat, round disks and let rest, about 10 minutes.

Dust a piece of parchment or wax paper with flour and cornmeal and roll each piece of flatbread into an oval about 10-inches long. Top with thin slices of red onion and herb leaves, brush with remaining olive oil and sprinkle with sea salt and black pepper to taste.

Place in the oven to bake until golden brown and crisp, about 20 minutes. Remove from oven and serve warm.

OTHER TOPPINGS:
Keep it simple or go all out. Here are a few extras I'm prone to throw on this dough, depending on what's in season: thinly sliced zucchini or yellow squash, green or red peppers, eggplant, plum tomatoes, scallions, sweet or red potatoes, spinach or kale leaves.

Makes four (10- to 12-inch) flatbreads
Source: Foster's Market Favorites by Sara Foster (Story Farm, November 2015)