The flatbreads make a beautiful presentation for the table when garnished generously with fresh herbs, edible flowers, and tender greens, and served alongside grilled fish.
Two 8½-by-10-inch flatbreads
180 grams 100% hydration starter*, fed and active
485 grams water
90 grams extra-virgin olive oil, divided
300 grams bread flour
300 grams “00” flour
(such as Antimo Caputo brand)
40 grams whole spelt flour
14 grams sea salt
3-4 tablespoons za’atar spice mix
1 whole Meyer lemon, thinly sliced
2-3 tablespoons capers
3-4 tablespoons chopped fresh herbs, such as parsley, mint, sorrel, or chervil
Flaky sea salt for garnish
*Note: Hydration refers to the ratio of flour to water in a starter A 100% hydration starter is feed equal amounts of water and flour.
- Place starter, water, and 20 grams oil in large bowl and stir to combine.
- Add flours and mix with hands until all is hydrated and no lumps remain. Cover with plastic and let rest for 20 minutes.
- Sprinkle salt over dough and mix thoroughly in with hands, making sure salt is completely incorporated. Cover and allow to bulk proof for 2 hours, turning and folding every 30 to 45 minutes. Cover with towel and then plastic and refrigerate 8 to 12 hours.
- Remove dough from refrigerator and turn out onto well-floured surface. Gently pat into large rectangle, careful not to deflate dough. Cut in half using bench knife and transfer to parchment-lined baking sheet.
- Using fingertips, make indentations in dough (these will act as wells for oil). Drizzle remaining oil over dough and then sprinkle on za’atar. Layer lemon slices on top and finish with capers. Cover loosely with plastic. Allow to final proof at room temperature for about 1 to 1½ hours, until puffy and expanded. Preheat oven to 450 degrees as bread proofs.
- Bake fully proofed loaves for 25 to 28 minutes, rotating halfway through to ensure even baking. When edges are golden and crispy, remove from oven and transfer loaves to wire rack. Garnish with fresh herbs and flaked sea salt. Serve warm or at room temperature.
Recipe Adapted FromSourdough with permission of Roost Books.