09 May Spring Flatbread
Spring calls for light, fresh flavors that still pack a punch. As the ground temperatures warm, asparagus shoots up, offering the ideal springtime vegetable to incorporate into a variety of dishes. Highlight asparagus paired with plenty of garlic on a simple flatbread for a taste of the season. Incorporate Durant Garlic Fused Olive Oil into the dough and drizzle it over top, then finish the dish with Durant Black Garlic Sea Salt for a depth of flavor.
This recipe makes 1 flatbread but can easily be doubled or tripled. Use homemade dough or purchase ready-to-top flatbreads at the grocery store. Recipe courtesy of Molly Allen.
In the bowl of a stand mixer fitted with the dough hook, add the warm water and sugar. Sprinkle the yeast over top and let activate for five minutes until foamy.
Gradually mix in the flour, Garlic Fused Olive Oil, and salt until the dough forms.
Transfer the dough to a greased bowl. Cover and let rise for 45 minutes. Preheat the oven to 475 degrees.
Bring a pot of water to a boil and add in the asparagus. Blanch for two minutes before transferring to a bowl of cold water. Drain and blot dry.
Roll the dough out onto a floured countertop and transfer to a baking sheet lined with parchment paper.
Drizzle Garlic Fused Olive Oil over the dough and sprinkle with half of the parmesan. Top with asparagus and dollop with ricotta.
Bake the flatbread for 20 to 25 minutes until golden.
Garnish with additional parmesan, minced parsley, and Durant Black Garlic Sea Salt before slicing and serving.
Enjoy with your favorite Durant Vineyards wine!
Ingredients
Directions
In the bowl of a stand mixer fitted with the dough hook, add the warm water and sugar. Sprinkle the yeast over top and let activate for five minutes until foamy.
Gradually mix in the flour, Garlic Fused Olive Oil, and salt until the dough forms.
Transfer the dough to a greased bowl. Cover and let rise for 45 minutes. Preheat the oven to 475 degrees.
Bring a pot of water to a boil and add in the asparagus. Blanch for two minutes before transferring to a bowl of cold water. Drain and blot dry.
Roll the dough out onto a floured countertop and transfer to a baking sheet lined with parchment paper.
Drizzle Garlic Fused Olive Oil over the dough and sprinkle with half of the parmesan. Top with asparagus and dollop with ricotta.
Bake the flatbread for 20 to 25 minutes until golden.
Garnish with additional parmesan, minced parsley, and Durant Black Garlic Sea Salt before slicing and serving.
Enjoy with your favorite Durant Vineyards wine!