Here come the warm jets



It's slowly getting there. Even though NYC weather can't seem to make up it's mind  (today is cold and rainy).

 It also kindly reminds me that "bathing suit" season  is coming up
(WTF does that ever mean anyway)
but today is perfect for making something like homemade flatbread
with thyme, honey and olive oil.

But if you have this for dinner with a nice arugula salad
with a bit of  dressing and a drink,

it's actually perfect in the grand scheme of things.

We got the honey from Marlowe and Sons.
If you too feel so inclined to make it, continue reading for the recipe.

{Top Image: Charlotte Rampling, Bottom Image by Neil Krug}


Salted Flatbread with Thyme and Honey

1¼ cups hot water
1½ tsp granulated sugar
1½ tsp active dry yeast
1½ tsp salt
3½ cups all-purpose flour

2 Tbs olive oil
1 Tbs (or more) kosher salt (or other coarse salt)
1 Tbs fresh chopped thyme

Additional toppings:
Wildflower Honey (Recommended: Kay Sera's Zippy Bee Honey)
Blue Cheese 

1. Place water into large bowl. Sprinkle with sugar and yeast. Let stand 5 minutes or until yeast is dissolved. Stir in salt. Gradually add flour, stirring until dough forms.

2. On a lightly floured surface, knead dough 10 to 12 minutes or until smooth and elastic. Place dough in large oiled bowl, cover; let rise in warm place until doubled in size; about 45 minutes to 1 hour.

3. Place oven rack in lowest rack position; heat oven to 450°F. Grease a 15×10x1-inch jelly roll pan.

4. Gently punch down dough to deflate. Place in pan; using palm of hand press dough to cover bottom of the pan. Cover; let rise about 20 minutes or until risen by half. Brush dough with oil; sprinkle generously with coarse salt.

5. Bake 12 to 15 minutes or until light golden brown. Remove from oven and sprinkle with thyme. Coat bread with honey and save more for serving.

Serve with a wedge of blue cheese and a side of arugula with dressing.

Bernadette Marie