This is a versatile and tasty addition to so many meals. Make the dough ahead of time and enjoy having it the fridge to create a delicious pairing with a pasta or have it with a salad as a meal. Grainy, chewy, and topped with sauteed mushrooms,onions,garlic and roasted asparagus, this only takes a few minutes to become a crunchy-edged, soft-in-the-middle, delight!
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| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Passive Time | 1 hour to let the dough rest. |
| Servings |
servings
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Ingredients
- 3 cups water lukewarm to soften the yeast
- 1 Tablespoon sugar to feed the yeast
- 1 1/2 Tablespoons yeast
- 2 teaspoons salt
- 1/4 cup oil olive or avocado are good
- 4 cups unbleached flour
- 2 1/2 cups multi-grain bread flour
Toppings
- 1 cup sliced asparagus stalks sliced, heads intact
- 1 teaspoon finely chopped herbs I would use thyme and rosemary
- 1 medium sweet onion sliced
- 1 cup sliced mushrooms
- 2 cloves fresh garlic, minced
- salt and pepper to taste
Ingredients
Toppings
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Instructions
- Add warm water to a large mixing bowl with a dough hook attachment.
- Dissolve the sugar in the warm water and then sprinkle the yeast over the water.
- Wait for about 10 minutes, until the yeast starts to bubble, and then add the salt and oil and first four cups of flour. Mix well.
- Mix in the multigrain flour and let your kneading attachment do its work. Knead until a soft, smooth dough has formed, usually about 10 minutes. Add a little bit more flour, if needed.
- Grease the bowl with olive oil and turn the dough around until all sides are oiled. Cover loosely and let sit in a warm, not hot, place to rise until double in size. A sunny spot by the window is great! This will probably take about 1-2 hours.
- At this point the dough can be punched down and can be used right away, or you can cover and store in the fridge for up to 10 days.
- If you are baking right away, divide the dough into three pieces. A cookie sheet-sized flatbread is made from each of the three pieces. Refrigerate the dough you are not using. It will be great to use later.
- Flatten the piece you are using out onto a oiled cookie sheet. It should be about 1/2 inch thick. Let rest while you prepare toppings.
- Heat oven to 425 degrees F. Slice your asparagus spears into thin pieces of stalk and full heads. Spread these asparagus pieces on an oiled cookie sheet and sprinkle with herbs of choice. I used chopped rosemary and thyme. Watch closely and let them get a little browned. It adds a great flavour!
- Fry your mushrooms, onions, and minced garlic in a little oil until browned. Add salt and pepper to taste.
- Pat your bread out again into a rectangle, and use your fingertips to press down all over the bread. This makes little dimples to hold flavour.
- Spread your asparagus and fried veggies evenly over the top of the bread. Bush the top with a little oil, if desired.
- Let your veggie-covered bread rest for about 30 minutes. Prepare your oven for baking by adding a roasting pan on a lower shelf, filled with water. This makes a great atmosphere for your bread to rise.
- Bake for about 20 minutes or until the bread looks brown on the crust and the bottom is cooked well.
- This is best served warm and fresh from the oven. Enjoy!
Recipe Notes
This is a great addition to any pasta meal, such as Presto Pesto Pasta. Enjoy trying different veggies on top. Just be sure to roast or saute them before topping, as this is in a hot oven for a short time.
