Seasonal Flatbread Recipe

Activate & mix dough

In a large bowl, combine warm water (about 105–115°F), sugar and instant yeast. Stir and let sit 5 minutes until foamy. Add olive oil, then add flour and salt. Mix until a shaggy dough forms.

Knead

Turn dough out onto a lightly floured surface and knead 6–8 minutes until smooth and elastic (or use a stand mixer with dough hook 4–5 minutes). The dough should be slightly tacky but not sticky; add small pinches of flour if necessary.

First rise

Place dough in a lightly oiled bowl, cover with plastic or a damp towel, and let rise in a warm place until doubled, about 60–75 minutes.

Prepare garlic oil

While dough rises, combine 2 tbs olive oil and minced garlic in a small bowl. Let sit so garlic mellows and infuses oil.

Make cheese spread

In a separate bowl, stir together goat cheese (or ricotta), grated parmesan and lemon zest until creamy. Add a pinch of flaky salt and 1/2 tsp pepper; loosen with 1–2 tsp water or olive oil if too thick.

Parboil potatoes

Place thinly sliced new potatoes in salted boiling water for 4–5 minutes until just tender. Drain and pat dry. This ensures they cook through on the flatbread.

Prep asparagus

Toss asparagus pieces with a light drizzle of olive oil and a pinch of salt and pepper.

Slice radishes and scallions

Thinly slice radishes and scallions and set aside. Keep arugula or microgreens refrigerated until ready to finish the flatbread.

Preheat oven

Preheat oven to 475°F (245°C). If you have a pizza stone, place it in the oven to heat; otherwise use a baking sheet turned upside down and preheated.

Shape dough

After dough has risen, punch down and divide into two equal pieces for thinner flatbreads (or keep whole for one thick). On a lightly floured surface, stretch or roll each piece into a rough 10-12 inch oval or rectangle about 1/4 inch thick. Transfer to a piece of parchment for easy transfer.

Brush and top

Brush dough lightly with garlic olive oil. Dollop small spoonfuls of the cheese spread across the surface and gently spread, leaving a 1/2-inch border. Arrange parboiled potato slices in a single layer, then scatter asparagus pieces. Sprinkle sliced radishes and scallions evenly. Drizzle with a little extra olive oil and sprinkle fresh thyme leaves and grated parmesan over the top.

Bake

Slide the parchment and flatbread onto the preheated stone or pan. Bake 10–12 minutes until crust is golden and vegetables are tender and slightly blistered. Rotate once halfway for even browning.

Remove flatbread from oven. Immediately scatter baby arugula or microgreens over the top. Drizzle with 1 tbs extra-virgin olive oil and squeeze 1 tsp lemon juice across the surface. Finish with flaky sea salt, remaining cracked black pepper and extra lemon zest if desired. Let rest 2 minutes, then slice and serve warm.