New Year’s Flatbread

New Year’s Flatbread

Dough:
225 ml Lukewarm Water
1 t Brown Sugar
3/4 T Active Dry Yeast
1 1/2 T Extra Virgin Olive Oil
2 1/2 C All-Purpost Flour
3/4 t Salt

Topping:
2 Bosc Pears

1 Upper Canada Comfort Cream
1 C Caramelized Onions
1 C Select Late Harvest Candied Walnuts, chopped
6 Strips Double Smoked Bacon, sliced

For the dough, using a large bowl, add brown sugar, yeast and olive oil to lukewarm water. Set aside for 5 minutes, allowing yeast to activate. In the meantime, mix flour and salt together. Once yeast has started to work, add in the flour mixture. Incorporate completely with your hands. Bring dough to a floured surface and knead for 8-10 minutes, until you have smooth and springy dough. Allow dough to rise for an hour. Once dough has doubled in size, punch down and roll out onto a large baking sheet.

While the dough is rising, quarter the pears into 8 pcs, removing the stems and core. Toss in bowl with some oil, salt and pepper, roast at 400F for about 15 minutes. In a medium heat pan, crisp bacon, and drain fat.

Spread onions evenly onto dough. Follow with roasted pear, bacon, and finally, slices of comfort cream.

Bake in 350F oven for 20-25 minutes. Allow flat bread to cool slightly, slice and finish by scattering chopped nuts over top. Enjoy!

Wine Pairing:
Fielding Estate Winery 2011 Gewurztraminer