Strawberry Balsamic Flatbread

This flatbread has everything that I like, such as strawberries, cheese, the tangy taste of balsamic vinegar, and flour. Have I mentioned that I have an obsession with dough? It's probably not a healthy obsession to have, but it's just soooo good!

This flatbread was so easy to make and the taste is different than a lot of breads I'm used to. I like how the strawberries are on top of the bread instead of being crushed inside. It was also my first time to use orange zest. I guess you can tell I'm still pretty new to the culinary world.

Strawberry Balsamic Flatbread
Recipe from Joy the Baker
Makes 12 squares

2 packages (4 1/2 teaspoons) active dry yeast
1 cup warm water (between 110 and 115 degrees F)
3 cups of flour, (I used 2 cups all purpose and 1 cup whole wheat)
3 tablespoons, plus 1 teaspoon olive oil
3 tablespoons sugar (I used Splenda)
1 1/4 teaspoon salt
1 teaspoon orange zest
1 cup thinly sliced strawberries
coarse sea salt for topping
1/2 cup feta cheese crumbles
good quality balsamic vinegar, for drizzling
1 tablespoon fresh mint, coarsely chopped

In a large bowl, pour yeast over warm water and stir to dissolve. Add flour and stir until well incorporated. Cover and let rise for one hour in a warm area until dough has doubled in size.

Add olive oil, orange zest, salt, and sugar and stir with a wooden spoon or with your hands to combine.Knead for about five minutes until a nice, but slightly sticky, ball forms.

Rinse out bowl and coat liberally with oil. Roll dough ball around so all sides are coated in oil. Cover and let rise for one hour, or until dough has doubled in size.

After dough has risen, punch down to expel air. Spray baking sheet with oil and roll out dough using a rolling pin to form a 16" x 9" rectangle. Cover and let sit for 30 minutes.

Preheat oven to 375 degrees and place rack in the center of the oven. Use your fingers to make random indentations in the dough and brush with olive oil. Cover the dough generously with strawberries and course sea salt.

Cook for 30-35 minutes, or until top is brown. Roat pan half way through.

Once flatbread comes out of the oven, sprinkle with balsamic vinegar, feta cheese, and chopped mint leaves.

Flatbread is best if eaten within the next two days.

I imagine this flatbread is wonderful with any meal. We had it for dinner with steak and soup, but I'm sure it would go great with eggs for breakfast, quiche for lunch, or a snack with granola. I think it would be great paired with a salad because of the strawberries, balsamic vinegar, and olive oil.