Lunch on weekends sometimes gets really boring and we want to switch things up so I’m always trying to come up with ideas to make it fun for not only us but the kids too. A few weeks ago I asked my hubby, who is a genius in the kitchen, if he could come up with a flatbread type recipe for me for lunch one weekend that I could share here on the blog. I said I wanted it loaded with veggies and it had to look pretty, because well, the blog! So, here we have Rustic Garden Baked Bread.
Doesn’t it look gorgeous? The colors are perfect, and it tastes just as amazing as it looks, actually probably better. I’m not a big vegetable fan but this was something I am really glad I made myself eat. It was full of flavours.
My kids aren’t really fond of mushrooms, but they really make this bread. You can really add just about anything you want. I think my kids were a little disappointed at the lack of sauce, but it’s not a pizza so omitting the sauce is key here.
Flat Bread Must Haves:
- 3 cups flour
- 2 tsp instant yeast
- 1 tbsp sugar
- 1 1/2 cup hot but not burning water
- 1 tsp salt
- 1/4 cup oil
- 1 tbsp oil for dough proofing
- 1/2 yellow and orange bell pepper rough chopped
- 1/2 sweet red onion rough chopped
- 6-8 sliced mushrooms
- 1 1/2 tsp garlic powder
- 12-14 halved cherry tomatoes
- fresh stemmed spinach
- 3 tbsp olive oil
- In the bowl of your stand mixer with your dough hook, add your yeast to your hot water and set aside for 5 mins or so until a thick cloud forms.
- Gently mix salt, oil and sugar until dissolved.
- Add all your flour and start mixing. Let dough knead for 8-10 mins.
- Once dough has formed a ball around the hook, form a ball without the hook and add the remaining tbsp of oil to the bowl and cover the ball with it.
- Proof for an hour or so in a warm place covered with a dish towel.
- While dough is proofing, in a deep pan, slowly sautee your veggies starting with the densest first. Only half cook as they will finish with the bread.
- Preheat oven to 350
- When Dough is ready, grease a baking sheet generously with oil and dump the dough onto the sheet.
- Spread dough out to the corners of the sheet and then poke big indents into the dough with the tips of your fingers.
- Drizzle the 3 tbsp of oil evenly over the dough then place your sauteed veg on the dough finishing with your fresh spinach.
- Bake for 12 – 15 mins, turn off oven and leave in with door cracked just a touch for about 15 mins.
- Remove from oven, cut up and serve immediately or cover and warm for later on.
If you are looking to change up your lunches, or just have something fun to take to work consider this delicious Rustic Garden Baked Bread. With a delicious dipping sauce you will be in heaven (even without, so good!) If you have picky kids, this is a great way to get them to eat things they normally wouldn’t.