This St. Patrick’s Day flatbread featuring Pickle Creek Shallot Infused Olive Oil not only looks pretty but also tastes divine. . . . Must be the luck of the Irish!
Print Recipe
Irish Green Dreams Flatbread
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Shallot Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 4 Tbsp Irish butter, at room temperature
- 2 Tbsp Pickle Creek Shallot Infused Olive Oil
- 12 oz gherkins, sliced
- 1/2 c spring onions, chopped
- 1/4 c Fresh parsley, chopped
- 2 Tbsp fresh chives, chopped
- 1 c Irish cheddar cheese, shredded
- 2 Tbsp Fresh parsley, chopped for garnish
Ingredients
- 2 c flour Plus a little more for rolling out the dough
- 4 Tbsp Pickle Creek Shallot Infused Olive Oil Plus a little more for greasing the dough
- 1 1/3 tsp baking powder
- 1 tsp salt
- 2/3 c warm water Plus a little more if dough is dry
- 4 Tbsp Irish butter, at room temperature
- 2 Tbsp Pickle Creek Shallot Infused Olive Oil
- 12 oz gherkins, sliced
- 1/2 c spring onions, chopped
- 1/4 c Fresh parsley, chopped
- 2 Tbsp fresh chives, chopped
- 1 c Irish cheddar cheese, shredded
- 2 Tbsp Fresh parsley, chopped for garnish
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Instructions
Mix 4 Tbsp Irish butter with 2 Tbsp Shallot Olive Oil until well blended. Set aside.
Combine the flour, baking powder, and salt in a large mixing bowl. Drizzle in the 4 Tbsp of Shallot Olive Oil and water and mix dry and wet ingredients together until you have formed a soft dough that is moist and holds together but is not sticky. Add more flour or water as needed to achieve the right consistency.
Cover dough with plastic wrap and let rest for 10 minutes. While dough rests, preheat the oven to 475 F.
Divide the dough into 2 pieces. Cover a large, flat surface with flour and roll out the pieces of dough into flat circles that are approximately 1/4 inch thick. Rub the bottom of the dough with Shallot Olive Oil and place on a baking sheet (use parchment paper with the baking sheet for easier cleanup).
Spoon on butter mixture and spread evenly across the dough rounds. Sprinkle on parsley and chives. Arrange pickles evenly on top of the butter sauce. Sprinkle on the Irish cheddar.
Bake for ~15 minutes until crust and cheese are browned to your liking. Once flatbread is out of the oven, garnish with fresh parsley. Slice and serve hot. Enjoy!
