Pesto and Sundried Tomato Flatbread
A perfect side dish or a meal in itself, you can make the dough ahead of time and have it in the fridge for a fresh-baked treat anytime!
| Servings | Prep Time |
| 6servings | 30minutes |
| Cook Time | Passive Time |
| 20minutes | 1hour to let the dough rest. |
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Ingredients
- 3cups waterlukewarm to soften the yeast
- 1Tablespoon sugarto feed the yeast
- 1 1/2Tablespoons yeast
- 2teaspoons salt
- 1/4cup oilolive or avocado are good
- 4cups unbleached flour
- 2 1/2cups multi-grain bread flour
Toppings
- 1medium sweet onionsliced
- 1cup sliced mushrooms
- 2cloves fresh garlic, minced
- salt and pepper to taste
- 1/2cup vegan pesto
- 1/4cup sun dried tomatoesI used the kind in oil but the dry ones would work as well.
- 1/2cup Cashew Crumbles
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.
- 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. It doesn’t need to be perfectly shaped. This is one of the joys of this casual rustic bread.
- Spread pesto evenly over the bread. Sprinkle the chopped sundried tomatoes and fried onions, mushrooms and garlic evenly over the top of the bread. Brush 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.
- Sprinkle with Cashew Crumbles. This is best served warm and fresh from the oven, but it can be reheated in a warm oven. Enjoy!
Recipe Notes
This is a great addition to any meal, such as a Spring Scramble. Don’t forget to sprinkle on those Cashew Crumbles. They add a delicious cheeziness.
