Rustic Country Flatbread with Added Goodies
Dive into the heartwarming flavors of the countryside with this "Rustic Country Flatbread with Added Goodies." This handmade flatbread combines the earthy richness of whole wheat flour and the subtle sweetness of honey for a perfectly textured dough, while the toppings elevate it to gourmet status. Infused with fragrant rosemary and garlic, and adorned with juicy cherry tomatoes, tangy goat cheese, and a fresh arugula finish, every bite is a symphony of rustic charm. Baked to golden perfection in just 15 minutes, this flatbread is ideal for a cozy weeknight dinner or an impressive appetizer. Don't forget a drizzle of olive oil and a hint of flaked sea salt to bring out the robust, savory flavors. Perfect for fans of artisan breads and Mediterranean-inspired dishes, it’s your new go-to for easy, wholesome indulgence.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Whole wheat flour
- 2.25 teaspoons Instant yeast
- 1 cup Warm water
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 1 tablespoon Honey
- 1 tablespoon Fresh rosemary, chopped
- 2 cloves Garlic, minced
- 1 cup Cherry tomatoes, halved
- 0.5 cup Crumbled goat cheese
- 1 handful Arugula
- 0.5 teaspoon Flaked sea salt
- 0.25 teaspoon Cracked black pepper
- 1 tablespoon Extra olive oil for drizzling
Instructions
In a large mixing bowl, combine the all-purpose flour, whole wheat flour, instant yeast, and salt.
In a small bowl, mix the warm water, honey, and olive oil. Pour the wet ingredients into the flour mixture.
Stir until the dough begins to come together, then turn it out onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a towel, and let it rest for 20 minutes.
Preheat your oven to 450°F (230°C) and line a baking sheet with parchment paper.
After the dough has rested, roll it out into a rough oval or rectangle about 1/4-inch thick. Transfer it to the prepared baking sheet.
Brush the surface of the dough with olive oil and sprinkle evenly with the chopped rosemary and minced garlic.
Add the halved cherry tomatoes and crumbled goat cheese evenly over the surface.
Bake in the preheated oven for 12–15 minutes, or until the edges are golden and the cheese begins to melt.
Remove from the oven and let it cool for 5 minutes. Top with a handful of fresh arugula, a sprinkle of flaked sea salt, and cracked black pepper.
Drizzle with extra olive oil before slicing and serving.
Nutrition Facts
Calories |
2093 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.5 g | 92% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 68 mg | 23% | |
| Sodium | 3911 mg | 170% | |
| Total Carbohydrate | 299.5 g | 109% | |
| Dietary Fiber | 25.6 g | 91% | |
| Total Sugars | 22.6 g | ||
| Protein | 67.4 g | 135% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 304 mg | 23% | |
| Iron | 18.4 mg | 102% | |
| Potassium | 1308 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
