Spinach and Cheese Flatbread
A starter, or sponge, gives a tangy sourdough flavour and chewy airy texture to this rustic sesame-topped bread.
Servings: 1 flatbread, or 16 wedges
Ingredients:
| Nutritional Info | |
| Per wedge: about | - |
| cal | 130 |
| pro | 5 g |
| total fat | 3 g |
| sat. fat | 1 g |
| carb | 20 g |
| fibre | 1 g |
| chol | 17 mg |
| sodium | 275 mg |
| % RDI: | - |
| calcium | 6% |
| iron | 13% |
| vit A | 13% |
| vit C | 2% |
| folate | 26% |
-
4 cups (1 L) packed baby spinach
1/2 cup (125 mL) shredded mozzarella cheese
1/3 cup (75 mL) crumbled feta cheese
1 egg
1-1/2 tsp (7 mL) sesame seeds
1/4 tsp (1 mL) black sesame seeds
Sponge
1/4 tsp (1 mL) active dry yeast
2/3 cup (150 mL) warm water
1-1/4 cups (300 mL) all-purpose flour
Dough
Pinch granulated sugar
1/2 cup (125 mL) warm water
1/2 tsp (2 mL) active dry yeast
1/4 cup (50 mL) milk
1 tbsp (15 mL) extra-virgin olive oil
2 cups (500 mL) all-purpose flour (approx)
1-1/2 tsp (7 mL) salt
Preparation:
Sponge: In bowl, stir yeast with warm water until dissolved. Add flour; stir until smooth. Cover with plastic wrap and let stand at room temperature for at least 12 or up to 24 hours.
Dough: In bowl of food processor, dissolve sugar in warm water; sprinkle in yeast and let stand until frothy, about 10 minutes. Add sponge, milk and oil; using dough hook on low speed, mix until combined. Add flour and sa< mix on low speed for 8 minutes. (Or turn out onto lightly floured surface; knead until smooth and elastic, adding more flour if necessary, about 5 minutes.)
Place in greased bowl, turning to grease all over. Cover with plastic wrap; let rise in warm draft-free place until doubled in bulk and bubbles appear on surface, about 1-1/2 hours.
Meanwhile, rinse spinach; shake off excess water. In large saucepan, cover and cook spinach, with just the water clinging to leaves, over medium-high heat, stirring occasionally, until wilted, about 3 minutes. Transfer to sieve and let cool; press out liquid.
Scrape dough onto lightly floured surface; divide in half. On cornmeal-dusted rimless baking sheet, roll out half of the dough into 11-inch (28 cm) circle; sprinkle with mozzarella, spinach and feta, leaving 1-inch (2.5 cm) border. Whisk egg with 1 tbsp (15 mL) water; brush some lightly over border.
On lightly floured surface, roll out remaining dough into 11-inch (28 cm) circle. Place over filling and pinch edges together. Cover with damp tea towel; let rise until not quite doubled in bulk and bubbles appear on surface, 1-1/2 hours.
Brush egg wash over dough. Sprinkle with plain and black sesame seeds. Press fingertips into dough almost to bottom in about 15 places to give dimpled effect. Place in centre of 425°F (220°C) oven; spray sides and bottom of oven with water, avoiding oven light. Bake until golden and bread sounds hollow when tapped on bottom, about 25 minutes. Let cool on rack.
Additional Information
Source
Canadian Living Magazine: November 2005
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