Recipe Christmas Flatbread

Hemulen

Woof-woof
Joined
26 Aug 2020
Local time
12:59 PM
Messages
1,351
Location
Finland
Christmas Flatbread
foc_d.png

Serves 12-16 (two oven sheets) | Dough rising time 5-6 hours, preparation & baking time 30 minutes


This is a focaccia-inspired buttermilk flatbread.

Dough ingredients
1000 ml/~1000 g buttermilk (or 750 ml milk and 250 ml crème fraîche/700 ml milk and 300 ml yoghourt)​
1200 ml/~630 g plain flour/APF​
100 ml/~40 g rye flour (optional; may be substituted with 100 ml more plain flour)​
50 ml/~65 g (maple) syrup​
4 teaspoons dry yeast​
3-4 teaspoons salt (to taste)​
2 teaspoons rosemary​
2 teaspoons bitter orange/Seville orange​
2 teaspoons dill seeds (or any seeds of your choice; e.g. poppy seeds)​
2 teaspoons fennel seeds (or any seeds of your choice; e.g. sesame seeds)​

Toppings
50 ml/~25 g plain flour​
50 ml/~50 g melted, salted butter​
250 ml/~120 g crumbled blue cheese​
250 ml/~120 g crumbled feta (type) cheese​
200 ml/~100 g dried cranberries​
100 ml/~50 g walnuts​
100 ml/~50 g pecans​
12-16 stalks of rosemary​
A pinch of finger salt​

Preparation

Mix all dough ingredients well in a large bowl but don’t knead. Let the loose dough rise under a kitchen towel for 5-6 hours until fluffy. Set the oven to 175°C; fan (or bake the breads individually in 200 °C). Crumble the cheeses. Mix them or make two distinct breads. Line two oven sheets/trays with parchment paper/baking paper. Divide the dough into two with a large spoon or ladle. Sprinkle some flour on top and pat the breads flat (~1-1,5 cm thick) with floury fingertips. Smear the breads with melted butter and arrange the toppings (cheese, cranberries, walnuts, pecans and rosemary stalks) in free form. Sprinkle a pinch of finger salt to finish. Bake in the oven for ~20 minutes or until set and slightly browned. Serve with gluhwein/glogg or red wine.

foc_a.png


foc_b.png


foc_e.png
 
Last edited:
Back
Top Bottom