Fabulous Mediterranean Flat Bread in a Flash

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Chef Voula Halliday loves focaccia, but doesn't always have it on hand when the craving takes over, and more often than not, doesn't have what it takes at the end of a long work day to whip up some traditional yeast-raised bread. While it isn't so hard to make focaccia (really and truly), she's so happy she came up with this quick bread version that can be prepared in a snap. She calls it faux-caccia when she's being cheeky.

Fabulous Mediterranean Flat Bread in a Flash

This is best when served warm, but Voula's used the leftover flatbread, sliced, to make great sandwiches the next day too.

2 cups (500 mL) all purpose flour, and some for dusting bread
1 tbsp (15 mL) baking powder
1 tsp (5 mL) salt
2 tsp (10 mL) dried oregano leaves
6 green onions
3 tbsp (45 mL) olive oil
1 cup (250 mL) cold soda water
8 baby tomatoes
2 tbsp (30 mL) olive oil

Heat oven to 375F (190C). Lightly spray or oil a large baking pan and set aside. Combine flour, baking powder, salt, and oregano in a large bowl, using a whisk. Finley slice green onions and stir into flour mixture using a wooden spoon. Make a well in the middle of the mixture and pour in the olive oil and soda water. Mix until just combined. The dough will be sticky.

Turn dough onto prepared baking pan. Dust lightly with a pinch or two of flour to keep dough from sticking to your hands. Using your hands, press dough out into a rectangular shape, about ½ in (1 cm) thick. Cut each tomato into three round slices. Press tomato slices, evenly distributed, into the top of the flat bread.

Bake, in preheated oven for 20 to 25 minutes, or until the flatbread is just golden on top. Remove from oven and drizzle 2 tbsp (30 mL) olive oil over top. Allow bread to rest for 5 minutes before slicing. Serve warm or at room temperature.

Other irresistible combinations:

The basic five ingredients for making this bread (flour, baking powder, salt, soda water, olive oil) along with the drizzle of olive oil on top when the bread comes out of the oven, can be a loyal foundation for many great combinations of flatbreads.

Go ahead and experiment with your own favourite flavours (think of all the pizza combos you like, or find creative ways to use up stuff that's hanging out in your fridge). Here are some combinations Voula adores, and is so happy to share with you.

Most Dilly Flat Bread

One of my favourites! This bread is pure full on flavour. It's lovely served with grilled vegetables, fish, lamb, or chicken. And it's great the next day served for brunch, quite simply, topped with a slathering of cream cheese and sliced smoked salmon.

  • Combine basic five flatbread ingredients
  • Stir in ¼ cup (50 mL) finely chopped fresh dill, then press dough into pan as per instructions
  • Top with 2 cloves finely chopped garlic and sprinkle with 2 finely sliced green onions and bake
  • Drizzle with olive oil
  • Serve

Goat Cheese, Basil and Prosciutto

This is a perfect flatbread to serve with tomato soup. It's also great with an arugula or spinach salad.

  • Combine basic five flatbread ingredients
  • Finely chop ⅓ cup (75 mL) prosciutto and sauté until fragrant and just cooked. Stir ¼ cup (50 mL) of sautéed prosciutto into flour mixture along with 2 tbsp (30 mL) thinly sliced basil
  • Press dough into pan as per instructions
  • Top with ½ cup (125 mL) crumbled goat cheese and bake
  • Drizzle with olive oil and sprinkle 1 tbsp (15 mL) finely chopped fresh basil on top
  • Serve

Zingy Feta and Olive

This version is now a go-to-farourite with barbequed kebabs, of any kind, and heaping dollops of tzatziki. I find it really great with stews and chili too.

  • Combine basic five flatbread ingredients
  • Stir ⅓ cup (75 mL) finely sliced Kalamata olives into flour mixture along with 2 tbsp (30 mL) dried oregano leaves and 2 tbsp (30 mL) lemon zest (optional)
  • Press dough into pan as per instructions
  • Top with ½ cup (125 mL) crumbled feta cheese and bake
  • Drizzle with olive oil
  • Serve

Hopping Jalapeno Cheddar

This flat bread, served with generous offerings of salsa, sour cream and guacamole, is great with roast chicken or pork, corn on the cob, and a cold beer.

  • Combine basic five flatbread ingredients
  • Stir ½ cup (125 mL) drained pickled sliced jalapenos into flour mixture along with 4 sliced green onions
  • Press dough into pan and then top with ½ cup (125 mL) grated Monterey Jack or cheddar cheese and bake
  • Drizzle with olive oil
  • Serve

 

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