For a sweet summertime treat, you can’t beat the taste of this peach flatbread.
Bowery Green Sorrel and Peach Grilled Flatbreads
Prep: 40 minutes | Cook: 20 minutes Serves 4-6
Featured Bowery Ingredients
- 1 ¾ cup all-purpose flour
- ½ teaspoon instant yeast
- ½ teaspoon kosher salt
- ¾ cup warm water
- 1 teaspoon honey
- 2 tablespoons olive oil
- 8 oz goat cheese, softened at room-temperature
- 2 yellow peaches, sliced into ½-inch wedges
- 1 teaspoon cumin seeds, toasted
- 1 teaspoon sesame seeds, toasted
- ½ teaspoon flaky salt
- Bowery Green Sorrel, 1.5 oz
- Heat a grill or grill pan to high heat. Mix flour, yeast, and salt, in a medium bowl. Combine warm water, honey, and olive oil in a measuring cup. Form a well in the flour mixture and slowly drizzle the water mixture into the well, using a wooden spoon to mix in the flour until a cohesive dough forms. The dough will be quite wet. Stir with the wooden spoon for about a minute or two, forming a relatively smooth mass. Lightly oil another bowl, transfer the dough to it, cover with plastic wrap or a dish towel, and let rise in a warm place until roughly doubled in size, about 30 minutes to an hour.
- Meanwhile, prepare the toppings. In a medium bowl, whip your goat cheese until smooth and spreadable. Generously oil your grill grates or grill pan. Add your peach slices to the hot grill and cook undisturbed until dark grill marks form, about 1 to 2 minutes per side. Transfer to a large bowl with the toasted cumin seeds, sesame seeds, flaky salt, and Bowery Green Sorrel and toss to combine.
- Generously oil a small sheet pan or large plate. Once your dough has risen, divide it into 2 pieces. Handling one piece at a time and using oiled hands (the dough will be wet and sticky), lay the dough onto the oiled sheet pan and use your fingertips to gently stretch it into a roughly a 9-inch by 5-inch oblong shape. Brush the top side of the dough with oil as well. Quickly and carefully transfer the stretched dough onto the hot grill or grill pan. It’s okay if it stretches into an odd shape. Grill until charred and easily lifts off the grill grates, about 2 to 3 minutes per side. Lightly brush the flatbreads once again with olive oil and transfer to a cutting board to assemble.
- Spread each flatbread with the softened goat cheese. Top with generous spoonfuls of the peach and Green Sorrel salad mixture. Cut into pieces and serve.