How to Make Caramelized Onion & White Bean Flatbread
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Combine flour, water, 1 tbsp olive oil, salt, and yeast in a bowl. Knead 5 minutes, let rise 1 hour.
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Sauté onion in remaining olive oil over low heat for 15 minutes until caramelized. Stir in balsamic and rosemary.
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Mash white beans with lemon juice, salt, and pepper until creamy.
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Roll dough into a thin oval. Spread with bean mixture, top with caramelized onions.
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Bake at 425°F (220°C) for 15 minutes until golden.
Pro Tips for Perfect Caramelized Onion & White Bean Flatbread
- Prep Ahead: Prep ingredients in advance and keep them ready to cook when you’re set to start.
- Storage: Cool, then store in an airtight container in the fridge. Reheat gently if needed.
- Substitutions: If you’re out of whole wheat flour, use a similar ingredient with a comparable texture and adjust seasoning to taste.
- Cooking Time: Adjust timing based on your equipment and portion size; cook until textures look right, not just until the timer ends.
Frequently Asked Questions
How do I store Caramelized Onion & White Bean Flatbread?
Store in an airtight container in the fridge and enjoy within a few days. Reheat gently if needed.
Can I freeze Caramelized Onion & White Bean Flatbread?
Yes—cool completely, portion into airtight containers, and freeze. Thaw overnight in the fridge and reheat gently.
What can I substitute for whole wheat flour?
Use a similar ingredient with a comparable texture and flavor, and adjust seasoning to taste. If you’re swapping a key component, keep portions similar.
Any allergen notes?
This recipe may contain gluten-containing ingredients depending on the specific ingredients you use. Always check labels and make swaps as needed.