Festive Flatbread Food

FESTIVE FLATBREAD

Festive Flatbread image

Prettily arranged ingredients add flavor and turn simple foods into edible works of art.

Provided by Martha Stewart

Yield Makes 12

Number Of Ingredients 12

Ingredients

1/4 cup extra-virgin olive oil, plus more for bowl and brushing
1 1/4 teaspoons active dry yeast
3 cups plus 1 1/2 teaspoons all-purpose flour, plus more for working
Pinch of sugar
1 1/4 cups warm water (about 110 degrees), plus more if needed
1/4 cup yellow cornmeal
1/4 cup fresh rosemary leaves
Coarse salt and freshly ground pepper
1 medium red onion, very thinly sliced lengthwise, root end intact on each slice
1 bunch sage leaves
4 small tomatillos, husked and thinly sliced
6 yellow cherry tomatoes, thinly sliced

Steps:

Brush a large bowl with oil; set aside. Stir yeast, 1 1/2 teaspoons flour, and the sugar in the bowl of an electric mixer. Stir in 1/4 cup warm water, and let stand until creamy, about 10 minutes.
Whisk remaining 3 cups flour, the cornmeal, rosemary, 1 teaspoon salt, and 1 1/2 teaspoons pepper in a medium bowl; add to yeast mixture. Attach to mixer fitted with the dough hook. With mixer on low speed, gradually add remaining cup warm water; mix until dough just comes together, adding more warm water, 1 tablespoon at a time, if needed. Continue to mix until dough is smooth and elastic, 5 to 6 minutes more. Turn out onto a work surface; knead 4 times into a ball.
Transfer dough to oiled bowl; cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1 hour. Turn out onto a work surface; evenly divide into 12 balls. Transfer to a baking sheet lined with parchment paper; loosely cover with plastic wrap.
Preheat oven to 400 degrees. Working with 1 ball of dough at a time, roll out on a lightly floured surface to a 4-by-11-inch oval. Brush with oil. Repeat with remaining balls of dough. Fan out each slice of onion. Divide sage leaves and slices of onion, tomatillo, and tomato among flatbreads; season with salt and pepper.
Transfer 2 flatbreads to a baking sheet. Bake until flatbreads turn golden brown, 12 to 14 minutes. Transfer to a wire rack to cool completely. Repeat with remaining flatbreads.

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