Crusty flatbread with our own savory onion spread, goat cheese, fresh arugula and picked shallots. Do we even need to say any more? Serves 6 as an hors d'oeuvre, or 4 as a meal.
3/4 cup warm water
1/4 tsp sugar
2 1/4 tsp active dry yeast
1 1/2 tsp olive oil, plus extra for oiling bowl
1/4 tsp salt
3/4 cup semolina flour
1 cup flour, plus more for rolling
Cornmeal for dusting
1 shallot, sliced into rings
1/4 cup seasoned rice wine vinegar
1/2 cup Cellardoor Savory Onion Spread
1/2 cup chevre (fresh goat cheese)
2 cups arugula, packed
2 tbsp olive oil, plus extra for brushing
2 tsp lemon juice
2 tbsp grated parmesan
Salt and pepper
In a large bowl, dissolve sugar in water and sprinkle in yeast. Let stand for 5 minutes or until foamy. Stir in oil and salt, then add both flours and stir to make a firm, soft dough. Turn out dough onto lightly floured surface and knead until elastic and smooth. Place dough in a lightly oiled bowl and turn to coat. Cover and let rise in a warm place for 1 1/2 to 2 hours or doubled in size.
Marinate shallots in vinegar.
Preheat oven to 500 degrees F. Roll out dough into a long rectangle or oval shape (about 6” by 12”). Place on a sheet tray that has been dusted with cornmeal. Brush dough with olive oil to edges and top evenly with onion spread. Top with large dots of goat cheese and sprinkle with salt and pepper. Bake until edges are crispy and golden, about 7 minutes. Meanwhile, toss arugula with lemon juice, olive oil, parmesan, salt, and pepper. When flatbread is cooked, transfer to a cutting board and top with arugula salad, then marinated shallots. Cut into desired number of squares.