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Grilled Herbed Flatbread with Arugula Salad
Serves: 4
Ingredients
  • Flatbread:
  • ¾ cup water, lukewarm
  • ½ tsp sugar
  • ½ tsp active dry yeast
  • 2 tbsp rosemary, minced
  • 2 tbsp thyme, minced
  • 3 oz semolina flour
  • ¾ oz whole wheat flour
  • ¾ oz rye flour
  • 7 oz bread flour
  • ½ tsp salt
  • 2 tbsp olive oil
Arugula Salad:
  • 8 oz arugula
  • 1 oz fresh lemon juice
  • 1.5 oz extra virgin olive oil
  • 2 tbsp shaved chives
  • 2 tbsp fresh parsley, rough chopped
  • salt and fresh pepper, to taste
  • 1 cup Red Sun Farms tomatoes, halved
  • ½ c Kalamata olives, halved
Poached Egg:
  • 1 egg
  • 4 cup water
  • 1 tbsp lemon juice
Instructions
Flatbread:
  1. Preheat grill.
  2. Dissolve yeast and sugar in water.
  3. Place yeast mixture in a stand mixture fitted with a dough hook attachment.
  4. Mix flours and herbs and salt together until thoroughly combined.
  5. Start mixer on medium-low speed.
  6. Add ½ flour mixture to mixer.
  7. Mix until combined.
  8. Add other ½ flour mixture, and knead for 5 minutes.
  9. Place dough in oiled bowl, cover and let double in size.
  10. Punch down and form 4 ounce rounds.
  11. Let rounds rest for 15 minutes.
  12. Roll out with rolling pin to ¼ inch thickness.
  13. Brush either side lightly with olive oil, and grill evenly on both sides until dough is completely cooked through.
Arugula Salad:
  1. In a large bowl, mix arugula, parsley, chives, olives, and tomatoes.
  2. Drizzle with olive oil, lemon juice and season with salt and fresh pepper to taste.
Poached Egg:
  1. Place water and lemon juice in a shallow sauce pot.
  2. Bring to 160 ?F.
  3. Crack egg into a separate bowl.
  4. Stir water to create a vortex.
  5. Stop stirring and gently drop egg into the vortex.
  6. Cook egg to desired doneness.
  7. Season with salt and pepper, to taste.
Plating/Presentation:
  1. Place flatbread on plate.
  2. Top with arugula and sprinkle with olives and tomatoes.
  3. Garnish with poached egg.