#arugala

Makes two 9 x 6" flatbreads; serves 3-4.

Ingredients:

For the dough:

2 cups (240g) all-purpose flour

1 tsp active dry yeast

1 tsp table salt

1/2 tsp granulated sugar

2 Tbsp extra virgin olive oil

About 3/4 cup (180mL) lukewarm water

For the toppings:

1 large yellow onion

1 Tbsp non-dairy margarine

1 cup arugula, packed

2 Tbsp golden raisins (sultanas), optional

2 Tbsp green olives, halved and pitted

For the tapenade:

6 dried dates (70g), or 3 Tbsp date paste

1/4 cup (tightly packed; or 5g) fresh basil

3 Tbsp balsamic vinegar

3 Tbsp green olives

2 Tbsp pine nuts, walnuts, or peanuts

pinch salt

Instructions:

For the dough:

1. Measure flour into a large bowl by weight, or by gently spooning into a dry measuring cup and levelling off. Add yeast, salt, and sugar and mix well.

2. Add olive oil and stir to combine. Gradually add water until you get a soft, cohesive, slightly tacky dough.

3. Knead by hand on a lightly floured surface, or in a stand mixer on medium-low, for 5-8 minutes until very smooth and elastic (slowly rises back when pressed down with a finger). If the dough sticks to your hands or to the sides of the stand mixer, add additional flour 1 Tbsp at a time.

4. Place the dough in a lightly oiled bowl covered with plastic wrap or a damp kitchen towel. Allow to rise at room temperature for 45 minutes to an hour, until noticeably puffy. You can also prepare the dough ahead of time and allow it to rise in the refrigerator overnight.

For the toppings:

1. Meanwhile, prepare your toppings. Cut off the stem end of the onion and halve it through the root. Lay it on a cutting board cut-side-down, and make 1/2" (1cm) thick vertical slices (perpendicular to the root) slightly angled toward the center of the onion. Cut off the root end to allow the slices to come apart.

2. Melt margarine (or heat olive oil) in a large skillet on medium or medium low. Add onions and allow to cook, stirring occasionally, for about 10 minutes.

3. Add a pinch of salt and lower heat to low. Cook onions, stirring and scraping the bottom of the pan every few minutes, until a rich golden brown and very tender, about an hour. Add a couple teaspoons of water any time you notice the onions threatening to dry out or burn.

4. Sauté sultanas in a drizzle of oil or a little margarine (the same pan you used for the onions is fine), stirring often, until they have puffed up and look noticeably rounder.

For the tapenade:

1. While caremelizing the onions, make the tapenade. Pound pitted dates, basil, olives, and nuts one at a time in a mortar and pestle to your desired texture (either a smooth paste, or leave the nuts roughly crushed) and stir to combine. Add the salt and balsamic vinegar and stir. Taste and adjust salt and vinegar; if the tapenade is too thick, add cool water one teaspoon at a time.

Alternatively, pulse nuts in a food processor; then add dates and olives and pulse another several times; then add herbs, salt, and vinegar and process until smooth.

To assemble:

1. Preheat the oven to 475 °F (245 °C). If using a pizza peel, preheat the oven with a baking sheet or pizza stone inside.

2. On a lightly floured surface, roll dough out into two 9” x 6” (22 x 15cm) ovals (they should be about 1/4" (1/2 cm) thick). They don't need to be perfectly shaped. Transfer flatbreads to a large baking sheet covered with parchment paper, or to a pizza peel dusted with cornmeal or semolina flour.

3. Dapple the flatbreads by pressing in lightly with your fingers to create many small divots. Brush each flatbread lightly with olive oil.

4. Once the oven is preheated, transfer the flatbread to the pizza stone or baking sheet, or put the baking sheet with the flatbreads on it into the oven. Parbake for 10-15 minutes, until the edges of the flatbreads are lightly golden brown.

5. Add topping olives, golden raisins, and argula and continue to bake for another 5 minutes, until the arugala is wilted.