The Jacksons' Rooftop-or-Not Flatbread

Category: 
Main Courses

Later in the fall, Jen and Alex roast and puree butternut squash to use as a “sauce” for this flatbread—adding caramelized leeks, sage and a creamy-but-firm sheep’s milk cheese, plus eggs or crispy pancetta. They also make a pureed sauce of toasted pecans and caramelized onions and add anything from roasted cauliflower and plumped raisins to roasted garlic and smoked chicken. 

Note: Most professional bakers, like Jen, prefer measuring certain ingredients in weight as opposed to volume for accuracy. Since this recipe is a little more basic and forgiving, we’ve included both for convenience.

Fairly difficult

The Jacksons' Rooftop-or-Not Flatbread

Ingredients

For 4 Person(s)

Cream

  • For the Starter
  • 2 1/5 ounces water
  • ounces bread flour
  • For the Dough:
  • 14 1/2 ounces bread flour
  • 10 ounces water
  • 1 Starter
  • 1/4 teaspoons instant yeast
  • 1 1/2 teaspoons salt
  • 1 ounces olive oil
  • 1 For the Topping
  • 1 ounces olive oil
  • 2 small white onions, diced
  • 2 small Japanese eggplants, diced
  • 1 pint sweet peppers, cut into small dice
  • 1 splash malt or other vinegar (optional)
  • 2 tablespoons chopped garlic chives
  • 1 pint cherry tomatoes, halved
  • 3 eggs
  • 1 Pure Luck chèvre, to taste
  • 1 cups (or more) wild arugula

The Jacksons' Rooftop-or-Not Flatbread Directions

  1. First, prepare the starter. Combine the yeast and water and allow the yeast to bloom. Add the yeast mixture to the bread flour and mix thoroughly for 2 to 3 minutes. Place the starter in a lightly oiled bowl and let rest in a warm place for 12 to 16 hours. 
  2. Next, make the dough. Mix the flour and water and fold in the starter along with the instant yeast. Mix for 1 minute then add the salt and olive oil. Mix in an electric mixer with a dough hook or paddle attachment for 6 minutes, or knead by hand for 12 minutes. Place the dough into a lightly oiled bowl and let rise for about 1 hour. Turn the dough over, and then let it rise for an additional hour. 
  3. While the dough rises, prepare the toppings. Heat the olive oil in a sauté pan and cook the onions for about 4 minutes. Add the eggplant and sauté for about 3 minutes. Add the peppers and cook until all vegetables are soft. Add the splash of vinegar, if using, then turn off the heat and stir in the chives and cherry tomatoes. Allow the mixture to cool before adding to the flatbread. 
  4. Preheat the oven to 425°. Remove the dough to a floured surface, and knead and shape it. Place it on a small baking sheet and add the cooled toppings. Crack the eggs over the toppings, spacing evenly, and sprinkle with crumbled chèvre. Bake for 12 to 18 minutes, or until the crust is golden brown and puffed and the toppings are set—rotating once halfway through. Top with the arugula to serve.

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