Feta Olive Stuffed Flatbread Food

FETA-STUFFED GRILLED FLATBREAD

Steps:

• In a small bowl, whisk together 2 cups warm water and the honey. Sprinkle yeast over warm water. Stir to dissolve. Gradually stir in whole-wheat flour. Stir about 1 minute. Let mixture rest, uncovered, 15 minutes.
• Sprinkle salt over mixture. Stir in yogurt and 1 tablespoon oil. Stir in 2 cups all-purpose flour, then add more a little at a time, until dough is too stiff to comfortably stir. Turn dough out onto a floured surface and knead until smooth and elastic, about 10 minutes. Sprinkle in additional flour as needed to yield a smooth and only very slightly sticky dough.
• Let dough rise at room temperature in a lightly oiled bowl, loosely covered with a dish towel, until doubled in bulk, about 2 to 3 hours. Alternatively, cover the bowl with plastic wrap and refrigerate overnight.
• In a blender or food processor, purée basil leaves, 1/2 cup oil, a large pinch of salt and the garlic. Scrape mixture into a bowl.
• Divide dough into 8 equal portions. If you let your dough rise at room temperature, chill dough balls for at least 30 minutes and up to 4 hours. (If you refrigerated the dough overnight, you can skip this second chilling if the dough still feels cool.)
• On a lightly floured surface, roll out 1 dough ball to a 6-inch circle (keep remaining balls on a baking sheet loosely covered with a dish towel). Brush top of circle with basil oil and sprinkle with 1 tablespoon oregano and 2 tablespoons feta. Fold edges of dough over the center of the filling and press together to seal, so filling is no longer visible. Use hands or a rolling pin to reroll dough to a 6-inch circle. Repeat with remaining dough balls.
• Brush both sides of dough rounds with olive oil and grill for 5 to 6 minutes, flipping halfway through, or until each side has grill marks. The bread is ready to be flipped when it begins to puff and bubble. Sprinkle with salt while hot and serve with remaining basil oil for dipping. Note: Measurements for dry ingredients are given by metric weight for greater accuracy. The equivalent measurements by volume are approximate.

FETA-OLIVE STUFFED FLATBREAD

Steps:

• For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
• Mix remaining ¾ cup water and yoghurt into yeast mixture.
• Add 2 tblsps oil and 1 tsp salt.
• Mix in flour, ½ cup at a time.
• Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
• Lightly oil large bowl, add dough, turning to coat.
• Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
• Punch dough down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 400 degrees F (200C).
• For filling: Lightly oil 13 inch pizza pan.
• Turn dough out onto lightly-floured surface.
• Divide dough in half.
• Roll one piece out to ¼ inch thick round.
• Transfer to pan.
• Sprinkle filling ingredients over, leaving ½ inch border all around.
• Roll out remaining dough.
• Place over filling.
• Press edges to seal and press dough down to flatten slightly.
• Bake bread until top is light brown, about 25-30 minutes.
• Cool slightly.
• Serve warm or at room temperature.

MEDITERRANEAN FLATBREAD PIZZA RECIPE

Steps:

• Preheat oven to 350 degrees.
• Place flatbread on a baking sheet.
• Take each flatbread, and brush olive oil all over the top.
• Top the flatbread with feta, parmesan, artichokes, pepper, olives and basil, distributing the ingredients evenly over both.
• Place in the oven and bake for 4-6 minutes, or until flatbread is heated through.

FLATBREAD PIZZAS WITH OLIVES, FETA AND ARTICHOKES

Steps:

• Preheat oven to 450°F. Place breads on 2 baking sheets. Brush breads with some of artichoke marinade. Bake until just beginning to color, about 3 minutes. Cool on sheets 5 minutes.
• Spread breads almost to edges with feta spread or sprinkle with crumbled feta cheese. Top with tomatoes, olives, oregano and artichokes. Drizzle with remaining artichoke marinade.
• Bake pizzas until heated through, about 4 minutes. Cut into wedges.

TEAR-AND-SHARE FETA FLATBREADS

Steps:

• Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
• Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
• Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.

GRILLED OLIVE AND FETA STUFFED FOCACCIA

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
• Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.