Whole Wheat Flatbreads with Spring Vegetables

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

It finally got warm enough for the cherry blossoms in my neighborhood to pop. I was getting worried for a while there, because even though we had such a mild and weird winter it felt like it might never happen...but it did, just like it does every year. My body always forgets that Spring doesn't really hit the east coast until late April.

whole wheat flatbreads with spring vegetables | apt 2b baking co

With all of those first blossoms come the first spring veggies too - delicate green things like spring onions, chives and asparagus, of course are at the market now. Just a couple of more weeks until rhubarb, fingers crossed. This recipe utilizes all of those delicious fresh green veggies, on a wholesome crust made with white whole wheat flour. 

You all know that I love baking with whole grains, so I was thrilled when King Arthur Flour approached me about partnering on this post to share a recipe made with their White Whole Wheat Flour. White Whole Wheat is milder in flavor and texture than traditional whole wheat and can be used as a 1:1 substitute in any recipe that calls for whole wheat flour, and can replace up to 50% of all purpose flour in most recipes. 

whole wheat flatbreads with spring vegetables | apt 2b baking co

Flatbreads like these guys are a perfect way to use a white whole wheat crust because its light toasty flavor doesn't overwhelm the delicate flavors of Spring's first veggies. You can also customize and use your favorite veg as toppings on this super versatile dough. I like to top the baked flatbreads with some cool, soft ricotta and a sprinkle of crisp radishes and thinly sliced green onions for a little freshness and crunch too. Definitely don't skip that part. 

whole wheat flatbreads with spring vegetables | apt 2b baking co
whole wheat flatbreads with spring vegetables | apt 2b baking co

Thank you to King Arthur for sponsoring this post, and sending me some fun products to help make it happen like: White Whole Wheat FlourDough Doubler - I can’t believe I didn’t have one of these before, it is so handy for yeast doughsActive Dry YeastParchment Paper Sheets - when you go through miles of parchment paper like me, these sheets are such a timesaver!

King Arthur White Whole Wheat Flour is Identity Preserved, which means that it is trackable from field to flour and the grains are raised using sustainable practices, which all get two thumbs up from me. To learn more about how to incorporate King Arthur’s White Whole Wheat flour in to your baking check out this handy guide.  

WHOLE WHEAT FLATBREADS WITH SPRING VEGETABLES

Makes 2 10-inch flatbreads

You could certainly make this dough 100% whole wheat, but I like to add just a bit of all purpose flour. Use any thinly sliced Spring veggies you like here, but I like the balance of a couple of cooked veggies and a couple of fresh ones added at the end. And a little food stylist tip I learned from my pal Carrie: To make pretty curled bits of green onion like the ones pictured, slice green onions very thinly then soak them in a bowl of ice water for about 10 minutes. They will curl right up!

Dough

3/4 cup water at 110ºF

1 teaspoon active dry yeast

3 tablespoons extra-virgin olive oil

1 1/2 cups (195g) King Arthur White Whole Wheat Flour

1/2 cup (65g) King Arthur All Purpose Flour

3/4 teaspoon kosher salt

Toppings

1/2 cup grated gruyere cheese

1 cup thinly sliced radicchio

1/2 pound thin asparagus stalks, ends trimmed

1/2 cup high quality whole milk ricotta

1/4 cup thinly sliced radishes

2 green onions or spring onions, thinly sliced

salt and pepper

olive oil

Stir the warm water and yeast together  in a measuring cup or small bowl. Let sit until foamy, 3-5 minutes.

Whisk the flours and salt together in a 2 quart storage container with a lid. Add the foamy yeast mixture and olive oil and mix together until well combined, scrape any dough that is stuck to the sides of the container. The dough will be soft and sticky at this point, add a bit of extra water if necessary. Form the dough into a uniform ball in the center of the bowl.

Cover the bowl with the lid, but do not snap it on, alternately make the dough in a bowl and cover with plastic wrap. Keep the dough in a warm spot until the dough has roughly doubled in size, about 2 hours. 

Just before you are ready to bake preheat your oven to 425ºF and toss the sliced radicchio and asparagus with olive oil, salt, and pepper. Lightly oil a baking sheet with olive oil.

Divide the dough into 2 pieces and stretch each piece into a thin oval, about 10 inches long, on the baking sheet. If the dough resists stretching, let it rest for a few minutes, then stretch again. Divide the radicchio and asparagus between the two pieces of dough and sprinkle the gruyere over the top.

Bake until the crust is golden and the cheese is melted, 15-25 minutes. Transfer the flatbreads to a serving board, then dollop the ricotta over the top. Finally, sprinkle the radishes and green onions over the top and sprinkle with salt and pepper to taste. Slice and serve immediately.

whole wheat flatbreads with spring vegetables | apt 2b baking co

Maritozzi Con La Panna + Tasting Rome Giveaway!

maritozzi con la panna | apt 2b baking co
maritozzi con la panna | apt 2b baking co
maritozzi con la panna | apt 2b baking co
maritozzi con la panna | apt 2b baking co

Kristina Gill and I have been online pals for a couple of years now, we met through her column on Design Sponge which I have been lucky to contribute to a couple of times, and in a couple of days we are going to hang together while she is visiting NYC while on tour for her new book co-written with Katie Parla, Tasting Rome.

Tasting Rome is the kind of book that really transports. Kristina’s evocative photography captures scenes in back alley ways of butchers with pigs on their backs and friends enjoying an apertivo, and the little moments, off the beaten path that really illustrate what it is like to really be somewhere. They are the kind of peeks into daily life that a tourist like me would only hope to see.

The recipes range from Rome's traditional pastas, pizzas and naturally leavened breads, to the offal of Rome's Quinto Cuarto, and the North African inspired dishes of Rome’s Libyan Jewish population, with a few sips and sweets tucked in at the end, of course. This food is deceptively simple, relying on beautiful in-season ingredients and time-worn techniques to gorgeous results.

Rome has always on my list of places to visit and eat my way through, but truthfully, this book made it shoot straight to the top. Maybe because in Rome it is acceptable to eat super soft, yeasty rolls filled with whipped cream (maritozzi con la panna) for breakfast with your espresso? Brb, gonna buy a plane ticket. 

Also, after a little photographic research, I discovered that I may have made my maritozzi a little um messier than the ones sold in Rome, but I don't think anyone that ate one minded one bit. 

GIVEAWAY: Clarkson Potter is giving away a 3 (three!) copies of Tasting Rome here! Each winner will also receive a set of three 8x10 prints from the book, an 18x24-inch hand drawn map of the center of Rome by Lena Corwin and a set of exclusive recipes which aren't in the book. To enter please leave a comment below with your favorite pasta. Giveaway open worldwide, and entries will close on Thursday, April 7 at midnight EST. The winners will then be chosen at random, announced here, and alerted by email. Winners will have 48 hours to claim the prize! Good Luck!

Disclosure: Clarkson Potter sent me this book to review, all opinions are my own.

Maritozzi con la Panna | Sweet Buns with Whipped Cream

makes 12

These rolls are unbelievable soft and light, thanks to the generous amount of yeast, and a quick trip through the oven. You could certainly eat them plain or with a bit of butter, but I don't know why you wouldn't fill them with a generous spoonful of sweetened whipped cream.

For the Sponge

1/2 cup warm milk (105ºF and 115ºF)

1 1/4 tablespoons active dry yeast

1 cup bread flour

1 tablespoon sugar

For the Dough

7 tablespoons unsalted butter, at room temperature

1/2 cup sugar

1/8 teaspoon sea salt

4 large eggs, at room temperature

2 1/2 cups bread flour, plus more for dusting

For the Egg Wash

1 large egg

1 tablespoon whole milk

For the Filling

2 cups heavy cream

1 tablespoon sugar

Make the Sponge: In a medium bowl, whisk the yeast into the milk, then add the flour and sugar and stir to combine. Cover the mixture with plastic wrap and set aside until puffy, about 20 minutes.

Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, combine the butter, sugar, salt and eggs on low speed.

Switch to the dough book. Add the sponge, mix for a few turns, then add half of the flour. Mix on low until the dough is smooth, about 5 minutes. Add the remaining flour and mix again on low until the dough is smooth, about 2 minutes, scraping down the sides of the bowl as necessary.

Allow the dough to rest in the bowl for 10 minutes, then run the mixer on low for 10 minutes to stretch the gluten. Meanwhile, line two rimmed baking sheets with parchment paper.

Turn the dough out onto a lightly floured surface and divide it into twelve equal-sized pieces (each about 2 1/2 ounces.) Using one hand, roll each piece into a tight ball, pressing it against the counter to ensure a smooth, tight, surface. Next, using both hands, roll each ball into an elongated loaf shape, fatter in the middle and tapered on the ends, about 4 inches long, similar to a small football.

Place each maritozzi on the prepared baking sheets, spacing them at least 1 1/2 inches apart. Cover with plastic wrap, then a kitchen towel, and let rise in a warm place until doubled in size, about 2 hours.

Preheat oven to 350ºF.

Make the egg wash:Whisk the egg with the milk in a small bowl. Immediately before baking, brush the tops of the maritozzi with the egg wash.

Bake until deep brown, 12-15 minutes. Remove from the oven and allow to cool for 5 minutes on the baking sheet before transferring to a wire rack.

While the maritozzi cool, make the filling: Whip the cream and sugar to firm peaks.

Slice each maritozzo in half without cutting it all the way through. Fill with the whipped cream, dividing it evenly, and serve immediately.

maritozzi con la panna | apt 2b baking co