Farmhouse Flatbread Recipe

Mix dry ingredients

In a large bowl or the bowl of a stand mixer, combine 3 cups all-purpose flour, 1 tsp instant yeast, and 1 tsp fine sea salt. Whisk together to distribute the yeast and salt evenly.

Combine liquids

In a separate measuring cup or small bowl, stir together 1 cup warm water, 1 cup warm milk, 2 tbsp olive oil, and 1 tbsp honey until the honey dissolves and the mixture is lukewarm.

Form dough

Make a well in the dry ingredients and pour in the liquid mixture. Using a wooden spoon or the mixer on low with a dough hook, mix until a shaggy dough forms. If the dough feels very dry, add up to 2 tbsp more warm water, 1 tbsp at a time. If too sticky, add up to 2 tbsp more flour.

Knead

Knead by hand on a lightly floured surface for 6–8 minutes until smooth and elastic, or knead in the stand mixer on medium-low for 5 minutes. The dough should be soft and slightly tacky but not sticky.

First rise

Lightly oil a clean bowl with a little olive oil, place the dough inside, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm draft-free spot until doubled, about 60–75 minutes. For more flavor, refrigerate overnight (8–12 hours) after the first 30 minutes at room temperature; bring back to room temperature before shaping.

Divide and rest

Punch down the risen dough gently and turn it out onto a lightly floured surface. Divide into 4 equal pieces for individual flatbreads (or 2 for larger ones). Shape each into a ball, cover, and let rest 15 minutes to relax the gluten for easier rolling.

Preheat and prepare toppings

Preheat oven to 475°F (245°C) with a baking steel or heavy baking sheet on the middle rack. Meanwhile, heat a small skillet over medium heat and add 1 tbsp olive oil. Sauté 1 thinly sliced shallot for 2–3 minutes until softened, then add 2 minced garlic cloves and cook 30 seconds until fragrant. Add 2 cups chopped baby spinach and cook just until wilted, about 1 minute. Remove from heat and set aside to cool slightly.

Cook bacon/pancetta (if using)

If your bacon or pancetta is not already cooked, sauté or pan-fry strips until crisp, drain on paper towels, and chop into small pieces. Measure about 4 oz cooked weight for topping.

Shape flatbreads

On a lightly floured surface, roll each dough ball into a thin oval or round about 9–10 inches long and 1/8–1/4 inch thick. If the dough springs back, let it rest a few more minutes and try again. Transfer rolled dough to a piece of parchment for easier handling.

Assemble

Brush each dough lightly with the remaining olive oil (about 1 tbsp total across breads). Evenly distribute the wilted spinach, shallot and garlic mixture across the flatbreads. Sprinkle 1 cup shredded sharp cheddar evenly over the breads, then scatter the chopped cooked bacon/pancetta. Finish with 1 tsp fresh thyme leaves, 1 tsp cracked black pepper, and a light pinch of flaky sea salt on each.

Bake

Using a baking peel or the back of a baking sheet, transfer one or two flatbreads (depending on oven size) on their parchment onto the preheated baking steel or sheet. Bake until edges are golden and cheese is bubbling, 7–10 minutes. Rotate halfway if needed for even browning. Repeat with remaining flatbreads.

Optional eggs

If using farm eggs: about 2–3 minutes before the flatbreads are finished, remove from oven briefly, create small wells in the topping, crack 1 egg into each well, and return to oven. Bake until egg whites are set but yolks remain slightly runny, about 3–5 minutes more depending on oven and yolk preference.

Finish and garnish

Remove flatbreads from oven and let rest 2 minutes. Brush edges lightly with a little extra virgin olive oil, sprinkle with 1 tbsp sliced chives and drizzle 1 tsp extra virgin olive oil over the top. Slice into pieces and serve warm.