Savory Rye Flatbread with Caramelized Onions and Goat Cheese
Ingredients
For the dough:
– 2 cups of savory rye flour
– 1 1/4 teaspoons of salt
– 1 teaspoon of sugar
– 1 tablespoon of freshly ground black pepper
– 3/4 cup of warm water
– 1 packet (2 1/4 teaspoons) of active dry yeast
For the caramelized onions:
– 3 medium onions, thinly sliced
– 2 tablespoons of unsalted butter
– 2 tablespoons of olive oil
– 1 tablespoon of brown sugar
– Salt and pepper, to taste
For the topping:
– 8 ounces of crumbled goat cheese
– Fresh thyme, for garnish
Instructions
1. In a large mixing bowl, whisk together the rye flour, salt, sugar, and black pepper.
2. In a small bowl, combine the warm water and active dry yeast and set aside until the mixture begins to foam, about 5 minutes.
3. Add the yeast mixture to the dry ingredients and stir until a dough forms. The dough should be slightly wet and sticky, so add more flour as needed.
4. Turn the dough out onto a lightly floured work surface and knead for 10 minutes until the dough is smooth and elastic.
5. Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let it rise for 1-2 hours until it doubles in size.
6. While the dough is rising, prepare the caramelized onions:
– In a large skillet over medium heat, melt the butter and olive oil together.
– Add the sliced onions and brown sugar and season with salt and pepper.
– Cook for 20-30 minutes, stirring occasionally, until the onions are soft and caramelized. Set aside to cool.
7. Preheat the oven to 450°F (230°C) and line a baking sheet with parchment paper.
8. Remove the risen dough from the bowl and divide it into 8 equal pieces. Roll each piece into a ball and set aside on a lightly floured work surface.
9. Flatten each dough ball with a rolling pin into a 5-6 inch round. Prick the dough all over with a fork.
10. Place the flatbreads on the prepared baking sheet and bake for 8-10 minutes until they are golden and slightly crispy.
11. Remove the flatbreads from the oven and evenly distribute the caramelized onions and crumbled goat cheese over the top of each flatbread.
12. Return the flatbreads to the oven for another 2-3 minutes, until the goat cheese is slightly melted and the toppings are warmed through.
13. Remove from the oven and garnish with fresh thyme.
14. Serve the savory rye flatbreads warm alongside your favorite dips or tapas.
Here is a picture of the Savory Rye Flatbread:
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