Smoked Salmon FlatbreadBy · Apr 20 2012 · Comments
- ½ cup plus 2 tablespoons warm water
- 1.5 teaspoons dry active yeast
- 1.5 cups all purpose flour
- 1 teaspoon salt
- 2 tablespoons softened butter
- 8 ounces smoked salmon
- 6 ounces goat milk brie, thinly sliced
- 1 cup crème fraiche
- 3 tablespoons capers
- Bundle of frisée
- Kosher salt for seasoning
Whisk together yeast and warm water in a small bowl and let sit at room temperature for 10 minutes.
Meanwhile, in a standing mixer fixed with a dough hook combine the flour and salt. Pour the yeast water into the bowl and mix until well incorporated. Add the butter and continue to mix until smooth. Transfer the dough to a floured countertop and knead until smooth and elastic. Separate the dough into 6 equally sized balls and place on a buttered baking sheet. Cover with saran wrap and let rise for at least one hour.
Pre-heat oven to 450°.
Roll out the dough balls on a well floured surface to ¼” thickness. Place a layer of cheese on each rolled out dough ball then top with a generous layer of smoked salmon. Spread a generous spoonful of crème fraiche on top of the salmon and then sprinkle with capers. Finally, top each flatbread with a handful of frisée and a sprinkle of salt. Place the flatbreads back on the baking sheet with 2” spacing and bake for 12-15 minutes or until the crust of the flatbreads are golden brown and the frisée is crispy. Remove from the oven and serve.