Baking Classics: Walnut-Leek Easter Flatbread

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The Technique

Walnut-Leek Easter Flatbread

Focaccia makes a wonderful appetizer that serves a crowd beautifully when topped with flavorful springtime ingredients. Leeks are highlighted in this particular version that makes good use them. Look for pointers on how to clean & slice them properly to ensure the best flavor & texture. This dough also makes a lovely centerpiece when handcrafted into Fougasse LeavesThe instruction not only includes the shaping technique, but be certain to reference it for additional advice on how the dough performs at each stage of the process as the visual cues may be applied to Walnut-Leek Easter Flatbread. Learn how to make a seasonally appropriate & stunning bread everyone will rave over.  

Walnut-Leek Easter Flatbread By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Rebecca Gordon Publisher. Spring Entertaining Cooking Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Spring Entertaining Pastry Chef Birmingham Alabama TV Cooking Personality Editor In Chief Publisher Digital Lifestyle Instructional Cooking & Entertaining Magazine

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickWalnut-Leek Easter Flatbread
makes 4 {6 x 8-inch} flatbreads

1 cup warm water, plus a Tbsp or 2
2 3/4 tsp active dry yeast
2 cups all purpose flour
1 cup cake flour
2 tsp kosher salt
2 Tbsp olive oil
Olive oil
2 leeks, cleaned & thinly sliced
Kosher salt & freshly ground pepper
4 Tbsp chopped toasted walnuts
4 Tbsp finely grated Parmesan cheese

Combine 1 cup water & the yeast in a glass measuring cup. Set aside until foamy, about 5 minutes. Whisk together the all purpose flour, the cake flour & the salt in the bowl of an electric heavy-duty stand mixer. Pour the yeast mixture & the olive oil over the flour mixture. Blend the mixture on Low speed until it comes together in a ball around the dough hook, about 1 minute. If the mixture seems a bit dry, add enough additional water so that the dough comes together around the hook & cleans the sides & bottom of the bowl completely. Increase the mixer speed a notch or two & blend an additional 6 minutes. The dough will separate into 2 or 3 masses & come back together throughout the blending procedure. While the mixer is on, the dough will appear as if it were the propellers of a helicopter in flight. Stop the mixer & remove the dough from the work bowl. Knead it several times on an unfloured surface. Form the dough into a disc by pressing the outer portions to the center using the palm of your hand. It should feel smooth & may squeak during shaping. Flip the dough over & spin it several times between your hands into a ball. Place the dough in an oiled bowl then oil the surface as well. Cover the bowl with plastic wrap & allow to rise in a draft-free spot 1 1/2 hours or until the volume doubles.

Press the dough down all over the surface with your fingers to release the air. Cover with plastic wrap & allow to rise a second time 1 hour. Press the dough down once again to deflate it. Transfer it to a work surface. Divide the dough into 4 {6 to 7-ounce} pieces & shape them into a ball. Place each dough ball in an oiled 8-inch bowl being certain to oil the surface of the dough, too. Cover tightly with plastic wrap. Chill 24 or up to 48 hours.

Remove the dough from the refrigerator. Working with one piece at time, stretch & shape the dough into a 5 x 7-inch oval. Place on a parchment paper-lined half sheet pan. Repeat with the remaining dough. Brush the surfaces with olive oil & cover loosely with plastic wrap. Let stand at room temperature 1 1/2 hours. The dough will appear puffy. Meanwhile, sauté the leeks over Medium heat in a bit of olive oil, about 2 teaspoons or so, then sprinkle with a smattering of salt & pepper. Cook 3 to 4 minutes or until softened & some of the leeks are golden. Turn off the heat. Let stand 20 minutes or until cool.

Position one of the racks in the lower third portion of the oven. Preheat the oven to 425 degrees. Meanwhile, remove the plastic wrap & sprinkle the dough evenly with the walnuts, the leeks & the Parmesan cheese then press a few dimples into the dough surface using your fingers. Bake one pan at a time 15 minutes or until golden. Brush with additional olive oil. Sprinkle with additional salt & pepper.

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{testing notes}

How To Make Walnut-Leek Easter Flatbread

Focaccia is a flatbread variety that’s fairly easy to prepare & the good news is that you don’t need any special equipment to bake a quality recipe. The simplicity makes it one of the most ideal bread styles for a beginner. Walnut-Leek Easter Flatbread are just one of the many shapes & styles that may be crafted from this versatile dough. This dough gets a flavorful topping of vegetables, nuts & cheese before baking. Since leeks hold a good bit of dirt & sand between the stalky portion of the vegetable, it’s important that they are cleaned properly to ensure the best flavor & texture in recipes.

How To Clean and Slice Leeks By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Spring Entertaining RebeccaGordon Publisher Editor In Chief Pastry Chef TV Cooking Personality Birmingham Alabama How To Cook Leeks Spring Party Menus Spring Southern Entertaining Cooking Baking Tutorials Modern Southern Socials Game Day Entertaining buttermilkLipstick

rebecca gordon buttermilk lipstick Southern Recipes & How To's Easy Tailgate Recipes RebeccaGordon ButtermilkLipstickThe Technique

A few pieces of equipment will be necessary in order to complete the task. Read through the recipe before beginning. Here’s what you should know.

Walnut-Leek Easter Flatbread By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Rebecca Gordon Publisher. Spring Entertaining Cooking Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Spring Entertaining Pastry Chef Birmingham Alabama TV Cooking Personality Editor In Chief Publisher Digital Lifestyle Instructional Cooking & Entertaining MagazineNo. 1

Remove the dough from the refrigerator. Working with one piece at time, stretch & shape the dough into a 5 x 7-inch oval. Place on a parchment paper-lined half sheet pan. Repeat with the remaining dough. Brush the surfaces with olive oil & cover loosely with plastic wrap. Let stand at room temperature 1 1/2 hours. The dough will appear puffy. Meanwhile, sauté the leeks over Medium heat in a bit of olive oil, about 2 teaspoons or so, then sprinkle with a smattering of salt & pepper. Cook 3 to 4 minutes or until softened & some of the leeks are golden. Turn off the heat. Let stand 20 minutes or until cool.

Walnut-Leek Easter Flatbread By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Rebecca Gordon Publisher. Spring Entertaining Cooking Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Spring Entertaining Pastry Chef Birmingham Alabama TV Cooking Personality Editor In Chief Publisher Digital Lifestyle Instructional Cooking & Entertaining MagazineNo. 2

Meanwhile, sauté the leeks over Medium heat in a bit of olive oil, about 2 teaspoons or so, then sprinkle with a smattering of salt & pepper. Cook 3 to 4 minutes or until softened & some of the leeks are golden. Turn off the heat. Let stand 20 minutes or until cool.

Walnut-Leek Easter Flatbread By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Rebecca Gordon Publisher. Spring Entertaining Cooking Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Spring Entertaining Pastry Chef Birmingham Alabama TV Cooking Personality Editor In Chief Publisher Digital Lifestyle Instructional Cooking & Entertaining MagazineNo. 3

 Position one of the racks in the lower third portion of the oven. Preheat the oven to 425 degrees. Meanwhile, remove the plastic wrap & sprinkle the dough evenly with the walnuts, the leeks & the Parmesan cheese then press a few dimples into the dough surface using your fingers.

Walnut-Leek Easter Flatbread By Rebecca Gordons Buttermilk Lipstick Digital Culinary Instructional Magazine. Rebecca Gordon Publisher. Spring Entertaining Cooking Baking Tutorials Modern Southern Socials RebeccaGordon ButtermilkLipstick Southern Hostess Southern Entertaining Spring Entertaining Pastry Chef Birmingham Alabama TV Cooking Personality Editor In Chief Publisher Digital Lifestyle Instructional Cooking & Entertaining MagazineNo. 4

Bake one pan at a time 15 minutes or until golden. Brush with additional olive oil. Sprinkle with additional salt & pepper.

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