My guests loved this flatbread. I saved time by dividing the dough into two pieces. I then rolled them into oblong shapes and followed the rest of the instructions. Just cut into whatever size squares you want. Excellent and easy.
Red Onion and Gorgonzola Flatbread
Because it's easy to work with, this semolina-flour dough is a great way to try your hand at yeasted dough. The rich rounds beg to be served at cocktail hour. We especially like them with a slightly off-dry Riesling. Prep and Cook Time: 2 hours. Notes: Semolina flour is available at groceries with large bulk-foods sections and at Italian specialty stores.
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- Calories: 80
- Calories from fat: 34%
- Protein: 2.4g
- Fat: 3g
- Saturated fat: 1g
- Carbohydrate: 11g
- Fiber: 0.5g
- Sodium: 195mg
- Cholesterol: 3.1mg
- 1 package (1/4 oz.) active dry yeast
- 2 cups all-purpose flour
- About 1 cup semolina flour
- 4 tablespoons olive oil, divided
- 2 teaspoons salt, divided
- 1 medium red onion
- 1 tablespoon fresh rosemary leaves, minced
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon red chile flakes
- 4 ounces gorgonzola or other blue cheese, crumbled
- 1. In a large bowl, dissolve yeast in 1 cup warm water (about 100°). Let sit until foamy, about 5 minutes. Stir in flours, 2 tbsp. oil, and 1 tsp. salt. (Dough will be stiff.) Cover bowl with plastic wrap and let sit in a warm place to rise until 1 1/2 times its original volume, about 1 hour.
- 2. Meanwhile, halve onion lengthwise, peel, and thinly slice. In a bowl, combine onion and rosemary with remaining 2 tbsp. oil, the vinegar, remaining 1 tsp. salt, and the chile flakes. Cover; set aside.
- 3. Preheat oven to 450°. Lightly sprinkle 2 baking sheets with semolina and set aside. Turn risen dough out onto a floured surface. Knead dough just until it feels smooth, about 10 times. Divide into 32 balls. Set 16 balls aside and cover with plastic wrap; roll the others as thinly as possible. Put 8 rounds on each baking sheet. Top each with a scant 1 tbsp. onion mixture and 1 1/2 tsp. blue cheese. Bake until browned and sizzling, about 15 minutes. Repeat with remaining dough balls, onion mixture, and cheese. Serve hot or warm.
- Wine pairing: Chateau Ste. Michelle Cold Creek Vineyard Riesling 2006 (Columbia Valley; $14)
- Note: Nutritional analysis is per flatbread.
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