Recipe: Flatbread with Caramelized Onion and Brie (and Easy Artisan Dough)

FLATBREAD WITH CARAMELIZED ONION AND BRIE

"As an entree for a casual meal or cut into squares for an appetizer, this flatbread always gets rave reviews."

Makes 1 flatbread to serve 4 as an entree, 8 as an appetizer

1/4 recipe prepared Easy Artisan Dough (recipe follows)
Unbleached, all-purpose flour for dusting
1 cup prepared caramelized onions
8 ounces brie, cut into 1-inch pieces, rind on
2 cups hot water for broiler pan

Form: To form the flatbread, remove a fourth of the dough-about the size of a softball-with a serrated knife and a dough scraper. The remaining dough in the bowl will deflate somewhat. Transfer the dough portion to a floured surface and dust very lightly with flour. Flour your hands. Working the dough as little as possible and adding flour as necessary, pat the dough into an 8-inch/20 cm square. Lightly flour any sticky places on the dough. The dough should feel soft and smooth all over, like a baby's skin, but not at all sticky.

Rest: Grease an 8-inch (2 L) square baking pan or dish. Transfer the dough to the prepared pan and pat to fit. Use a fork to spread the Caramelized Onion over the top of the flatbread, then dot with brie. Cover with a tea towel and let rest at room temperature for 40 minutes.

Prepare Oven for Artisan Baking: About 30 minutes before baking, place a broiler pan on the lower shelf and a baking stone on the middle shelf of the oven. Preheat to 450 F (230 C).

Dimple Flatbread with the Handle End of a Wooden Spoon: When ready to bake, the dough will not have risen much, but will finish rising dramatically in the oven. Using the handle end of a wooden spoon, dimple the flatbread at 2-inch/5 cm intervals.

Slide Flatbread onto Baking Stone and Add Water to Broiler Pan: Using an oven mitt, carefully pull the middle rack of the oven out several inches. Place the pan of flatbread on the hot stone. Pull the lower rack out, pour the hot water into the broiler pan, and push the lower rack back in place. Close the oven door immediately so the oven will envelop the steam.

Bake: Bake for 25 to 27 minutes or until the crust is lightly browned. Transfer to a rack to cool.

VARIATION:

FOR HEIRLOOM TOMATO FLATBREAD:
Prepare the flatbread recipe through the "Form" Step. Place the flatbread in the prepared pan, dimple the dough with handle of a wooden spoon, then top with 8 fresh basil leaves. Arrange 1 cup (250 mL) chopped fresh heirloom tomato (try using golden or orange heirlooms) on top of the basil. Sprinkle with 1/2 cup (125 mL) freshly grated Parmesan and drizzle with 2 tablespoons (25 mL) olive oil. Bake for 25 to 27 minutes or until the crust is lightly browned.

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MASTER RECIPE FOR EASY ARTISAN DOUGH

"This master recipe introduces you to the basics of the Easy Artisan bread method. As you begin to make bread, all of this will get even easier. You won't have to check the temperature of the water, as you'll know what lukewarm feels like. You'll get quite good at forming the various types of loaves and sliding them onto the hot baking stone. You'll be able to tell by how fast the temperature rises on the instant read thermometer - when your bread reaches 190 degrees F (90C) and is done. Your artisan loaves will have a crisp, darkened crust, a tender and moist crumb, and a mellow, toasty flavor - all with this easy method. The dough will also make delicious rolls, pizza, or flatbread."

Makes bread, rolls, pizza, or flatbread to serve 12 to 16

6 1/2 cups (1.575 L) unbleached all-purpose or bread flour, plus more for dusting
1 1/2 tablespoon (22 mL) instant or bread machine yeast
1 1/2 tablespoon (22 mL) fine table or kosher salt
3 cup (750 mL) lukewarm water, about 100 degrees F (38C)*
1/4 cup (50 mL) cornmeal or polenta for sprinkling
2 cups (500 mL) hot water for broiler pan

Measure: Spoon the flour into a measuring cup, level with a knife or your finger, then dump the flour into a large mixing bowl.

Mix: Add the yeast and salt to the flour. Stir together with a wooden spoon or Danish dough whisk. Pour in the water and stir together until just moistened. Beat 40 strokes, scraping the bottom and the sides of the bowl, until the dough forms a lumpy, sticky mass.

Rise: Cover the bowl with plastic wrap and let rise at room temperature 72 degrees F (22C) for 2 hours or until the dough has risen near the top of the bowl and has a sponge-like appearance.

Use right away or refrigerate. Use that day or place the dough, covered with plastic wrap, in the refrigerator for up to 9 days before baking.

*Combining 1 1/2 cups (375 mL) hot with 1 1/2 cups (375 mL) cold tap water will result in lukewarm water approximately 100 degrees F (38C).

TIP:
Before storing the dough in the refrigerator, use a permanent marker to write the date on the plastic wrap, so you'll know when you made your dough - and when to use it up 9 days later.

Source: 200 Fast and Easy Artisan Breads: No-Knead, One Bowl by Judith Fertig (Robert Rose)