Recipe: Mercado Flat Bread

Roasted Sweet Peppers with Halloumi Cheese & Crispy Thai Basil

Recipe by John Castellucci of Bar Mercado
Demonstrated at Ponce City Farmers Market on July 1, 2017

Ingredients

Coca Flatbread:

  • 300 g all purpose flour
  • 1 teaspoon sea salt
  • 5.5 ounces warm water
  • 2 teaspoons active dry yeast
  • 2.5 ounces extra virgin olive oil

Chickpea Hearts of Palm Puree:

  • 3 (14-ounce) cans of chickpeas
  • 3 stalks of hearts of palm
  • ¼ cup garlic, roasted in oil
  • 1 lemon, juiced
  • Salt
  • Pepper

Escalivada:

  • 1  Japanese eggplant, sliced – Cosmos Organic Farm
  • 1 small red onion, small dice – Truly Living Well
  • 2 red bell peppers, julienne- Truly Living Well
  • 2 medium tomatoes, medium dice – Levity Farms
  • 4 garlic cloves – King of Crops
  • Olive oil
  • 1 tablespoon sherry vinegar
  • Salt
  • Pepper

 Directions

Coca Flatbread:

  1. Stir yeast into warm water.
  2. In separate bowl, mix flour with salt. Add water/yeast mix and olive oil into dry ingredients.
  3. Mix by hand until combined into dough. You do not want any clumps of flour left.
  4. Cover with a damp towel and rest in a warm dry place. Allow the dough to rise until double in size (about 30 minutes).
  5. Roll out dough to ¼ inch thickness and drizzle with additional olive oil and salt. Bake in a 350 degree oven until golden brown (about 15 minutes).

Chickpea Hearts of Palm Puree:

  1. Roast garlic in extra virgin olive oil in a 250deg oven for 2 hours. Let garlic cool in oil before removing.
  2. Blend all ingredients in a food processor until smooth.
  3. Up to ¼ c of water may be added to adjust consistency.

Escalivada:

  1. Grill eggplant slices and then dice.
  2. Combine onion, bell peppers, tomatoes and garlic cloves.
  3. Toss them in olive oil and salt and pepper. Roast in a 350 degree oven for 12 minutes, or until tender.
  4. Combine all vegetables and add sherry vinegar.
  5. Season with additional salt and pepper.
  6. Layer flatbreads with chickpea puree first and then escalivada.
  7. Top with Cana de Cabra cheese and toast in 350 degree oven, just until cheese is slightly melted.

 

Educational chef demonstrations made possible by Piedmont Healthcare and Les Dames d’Escoffier Atlanta.

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