Breakfast For Dinner Or Dinner For Breakfast?
Difficulty: Easy
Flatbread
Ingredients
1 package active yeast
1/2 tsp sugar
1 3/4 cups 00 flour
1 tsp salt course
1 tsp thyme
3/4 cup warm water
1 tbsp oil
Toppings
Ingredients
3 slices bacon, 2 inch cuts (fully cooked)
1 cup red potatoes, sliced thin, cooked
3-4 eggs
handful of Arugula
1/2 cup shaved parmesan cheese
Directions
In the bowl of a food processor combine the yeast, sugar, flour, salt and thyme. Pulse to combine. Add the water in a steady stream until the dough begins to form a ball, turn it on to a board and knead with the heel of your hand until the dough is smooth and elastic.
Coat a bowl with oil. Place dough in bowl, and cover with a damp cloth. Put in a warm spot to rise until double in size, about 1 hour.
When the dough has doubled in size, punch the dough, scrape it onto the counter and knead it lightly into a smooth ball. Using a rolling pin and small amount of flour on work surface, roll out into flat rectangle. Create 3-4 wells to hold the eggs. (Do Not put eggs in yet).
Place on greased sheet pan, rub top with olive oil and sprinkle with salt and bake in a preheated 400 Degree F oven for about 15 min. Remove, crack the egg and then fill each well. then place bacon and potatoes around the flatbread; place back in the oven for additional 10 minutes or until the eggs are cooked sunny side up. Remove the breakfast flatbread and top with the parmesan shavings and arugula, cracked black pepper (optional) serve immediately.
Serves 6
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