Scallion Chive Flatbread
Photo by Nico Schinco
MAKES
One 8 x 16 inch / 20 x 40 cm flatbread
TAKES
Prep time: 2 hours (includes rise times)
Cook time: 25 minutes
Total: 2 hours 25 minutes
✻ ABOUT THIS RECIPE
This is an easy bread - even if you’ve never baked a loaf at home! Whole scallions and chives are placed across the top of the bread before baking, and they char during baking to create a beautiful flavor + texture combination. If you grow any in your garden, try topping it with edible flowers (see Note), which transforms the scallions and chives into a field of flower stems.
INGREDIENTS
420 g / 3 ½ cups all purpose flour
12 g / 1 tablespoon granulated sugar
6 g / 2 teaspoons instant yeast
4 g / 1 teaspoon fine sea salt
2 g / ½ teaspoon freshly ground black pepper
282 g / 1 ¼ cups water, plus more as needed
45 g / 3 tablespoons extra virgin olive oil, plus more for preparing the pan
42 g / 3 tablespoons unsalted butter, melted
1 g / ¼ teaspoon fine sea salt
15 g / ⅓ cup finely grated parmesan cheese
135 g / 1 bunch scallions, ends trimmed
about 25 g / ½ bunch fresh chives
flaky sea salt, for finishing
edible flowers, for finishing (optional - see Note)
Never Blind Baked? Never Fear!
METHOD
1. In the bowl of an electric mixer fitted with the dough hook attachment, mix the flour, sugar, yeast, salt and pepper to combine. Add the water and olive oil, and mix on low speed until the dough starts to come together. If it’s dry, add more water 15 g / 1 tablespoon at a time until it forms a shaggy ball around the hook. Raise the speed to medium and mix for 4 minutes, or until smooth.
2. Transfer the dough to a greased bowl and place the dough inside. Cover with greased plastic wrap and let rise until double in size, about 1 hour.
3. Grease a baking sheet lightly with olive oil. Transfer the dough onto it and use your fingers to stretch and press it until it’s about 8 x 16 inch / 20 x 40 cm wide. Stipple the dough lightly with your fingers and cover with greased plastic wrap. Let rise while you preheat the oven.
4. Preheat the oven to 450°F / 235°C. When the oven is preheated, brush about half of the butter over the surface of the dough and sprinkle the Parmesan over in an even layer.
5. Arrange the scallions and chives evenly over the surface of the bread. Brush the remaining butter over the surface of the scallions and chives. Sprinkle with flaky sea salt. Transfer to the oven and bake until the bread is golden brown and the scallions and chives begin to char, 20 to 25 minutes.
6. Cool at least 10 minutes before slicing and serving warm, or cool completely and serve at room temperature. Just before serving, garnish with the edible flowers.
NOTES
You can use edible flowers from your garden, or they can often be found at farmer’s markets. You can also forage them - but be careful to do so thoughtfully, and clean them well before use.
My favorite online retailer for edible flowers can be found here - they have amazing selection + customer service, but shipping is understandably pricey!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
