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Rush rush rush.
Some days, I feel like that’s all I ever do! One part of me always wants to justify that, believing that there are way too few hours in the day to fit in the many things to do and people to see. But then the other part of me of course knows that breaks are always good and much-needed, especially for overachieving little 3’s like me. (Any Enneagram fans out there?) I’ve been trying to do a little better with slowing down lately, and living up the spontaneity of life and just having fun!!
So, when I was contacted last month by Haagen-Dazs to see if I would be interested in serving as the food blogger representative in their new Moments for Me campaign — with the entire goal being to take time for some extra moments of fun, inspiration and meaning — something told me this was probably a good idea. So for the next three months, I will be sharing some tidbits on here and on social media (look for the hashtag #hdmoments) about some of my little moments for me. I have to say that so far it has been a blast! From a farmers market cooking class, to all sorts of new wine goodies, to having a bit too much fun shopping at Sur La Table, to some heavenly Haagen-Dazs gelato arriving on my doorstep (with smoking dry ice — a first for me!), to celebrating it all with a night with good friends — I am beyond thankful and really excited about what’s to come!
I have included more pics and a few stories below. But I’m really excited to be sharing a favorite recipe with you that I served at a happy hour I hosted with friends — this Easy Italian Flatbread. I actually can’t believe I’ve never posted the recipe on here before. People always go nuts over this flatbread! And it’s vegan. And it is a total breeze to make. And if you’re into fancy salts, this is also a really fun recipe to feature them. (I made mine this time with thissmoked sea salt I bought with my gift certificate to Sur La Table —crazy good.) Or regular ol’ salt also works. However you make it, I guarantee this one’s a winner.
What is your favorite way to enjoy a moment for yourself?
large pizza dough (homemade or storebought –thisis my favorite recipe)
Italian seasonings
freshly-cracked black pepper
coarsely flaked or ground sea salt (or I love to use smoked sea salt)
Instructions
Preheat oven to 425 degrees. I recommend also using a pizza stone if you have one (though no worries if not).
On a floured surface, roll out pizza dough to your desired size and thickness, or shape it into multiple smaller flatbreads. Brush the top lightly with olive oil, then generously sprinkle the top with Italian seasonings, freshly-cracked black pepper, and a coarsely-flaked salt.
A Few Highlights From My First ‘Moments For Me’ Experience
Mail days have been extra fun this month! My first package was literally smokin’ — a big box of Haagen-Dazs gelato to enjoy! I loved the “limoncello” flavor the best, but I think Henry was after my “black cherry amaretto”. :)
My next package included an amazing wine kit (including a wine journal, two yummy bottles, a recycled wine bottle grow-your-own-parsley plant, and a cool aerator), a gift certificate to Sur La Table, and a gift certificate to a local cooking store. I took my friend, Amanda, and we attended a farmer’s market inspired cooking class, taught by our wonderful instructor Lorin. She’s a farmer, an incredible cook, and even a new food blogger! We made a 6-course lunch, full of tons of fresh and super delicious courses. SO GOOD!!!
Friend night!!! Had these lovelies over for a happy hour with some of the wine and cheese goodies I received from Haagen-Dazs, and with my gift certificate to Sur La Table. SUCH a wonderful night. We put that aerator to good use (it really does make a difference!), ate tons of cheese and crackers and flatbread (yes), and just had a completely wonderful evening. I so love these friends.
Disclosure:I have been provided with free product and gifts (listed above) during this campaign to write about as part of the “Moments for Me” campaign. I have not been paid for this campaign, and all opinions are 100% my own as always. This post also contains affiliate links.
Preheat the oven to 425 degrees. Place the flatbread on a paperlined or lightly oiled baking pan. Cook in the oven for 5-7 minutes or until the cheese has melted and the flatbread is heated through!
Flat breads are made throughout most of the world. Examples are pita (from the Middle East), chapati and naan (India), tortilla (Mexico) and focaccia (Italy).
If you want to make stale bread soft again, wrap the bread in foil. If the crust of the bread is very hard, sprinkle a little water on the outside before you close the foil. Place the bread in a 300°F oven for 5-15 minutes or until the bread feels soft. If you added water, heat the bread until it no longer feels soggy.
You might've cooked the first side too long -- I think you want to just barely cook it, then flip. (if you cook the middle through, it won't turn into a 'pocket pita'). You might also try the oven, as you'll get better puff in there.
Place thawed Flatbread directly on your oven rack. Bake 3-6 minutes. The crust should be just lightly crisp to the touch. (The trick is not to overheat.
Even stale bread can be rejuvenated by heating, but only once, usually. Soft sandwich bread or rolls: Wrap with aluminum foil, a paper bag lightly moistened with water spray, or a damp kitchen towel and place in a 350F oven for 5 to 15 minutes, depending on the size of the package being reheated and its surface area.
Lavash is a fully baked flatbread that is usually lower in sodium, less doughy and chewy, and generally contains less oil. Lavash's rectangular shape makes it easier to fit in lots of good stuff inside when you're making wraps.
Focaccia. This flatbread is one of the most iconic Italian breads. It's baked flat on a sheet pan, and it gets its rich flavor from the addition of olive oil. Simple focaccia tastes great as-is for a snack, and it's an excellent bread to serve with soup.
Flatbread is a broad category of breads that are flat. Pita is a type of flatbread, as are naan, lagana, roti, focaccia, Syrian bread, lavash, chapati, and myriad others. Almost every country has their own version of flatbread.
Your flatbread may have dried out during the proofing process or even during cooking. Keeping the dough soft and moist at all stages is key. That is why the dough should always be covered while it rises and proofs. For the first rise, you can even use a pot lid or plate over the top of your bowl.
Try less water with your flour. Uneven heat in your oven can be the culprit – if you loaf is nicely golden on the outside but gummy or moist in the inside, it's baking too quickly on the outside. Trying reducing the temperature you're baking at and bake for a bit longer.
Sandwich bread and pan loaves: “The color should be a rich golden brown and the top crust should feel firm. Don't be afraid to tilt the loaf out of the pan to be sure the sides and bottom are also nicely golden brown and sturdy.”
Cooking the flatbread in a skillet allows you to add some oil, which makes them a little softer. That said, you can bake these in the oven. We recommend a 400°F oven. Bake them until puffed and starting to brown about 10 minutes.
If your oven runs hot, your bread is likely to brown and bake up on the outside before the center has a chance to fully cook. Invest in a simple oven thermometer to help verify the temperature. Make sure you have other bread baking essentials in your kitchen, too.
Bake for approximately 15 minutes if you are reheating a whole loaf. Actual baking time will depend on the size of your loaf of bread so use your best judgment. If you are reheating slices, start with a shorter time, approximately 5-10 minutes, and check periodically to ensure the slices do not dry out.
Serve the flatbreads while still soft and warm. Once cold, they won't be quite the same. But they can be recycled by tearing them into pieces, brushing with a little oil, then crisping them up in a hot oven (at 220°C/Gas Mark 7) to make dipping chips, or flat croûtons for soups and salads.
Introduction: My name is Rev. Leonie Wyman, I am a colorful, tasty, splendid, fair, witty, gorgeous, splendid person who loves writing and wants to share my knowledge and understanding with you.
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