Chris Hanna's Sonoma Flatbread - Featured Recipe -
Featured Recipes

Chris Hanna's Sonoma Flatbread

Photo by by creatures of the earth
We at CD headquarters were excited to receive a package from Hanna Winery & Vineyards which included a bottle of Hanna's vibrant Russian River Valley Sauvignon Blanc, a bottle of their rich Alexander Valley Cabernet Sauvignon, and then some cheese, bacon, olive oil and a jar of tapenade, which were slightly less expected until we read the note and recipe from Christine Hanna, who is the President of her family's winery. "Having access to amazing purveyors is one of the greatest things about living in Sonoma wine country They inspire me in my cooking and they inspire us in our winemaking. This isn't an exercise in pairing , where this goes with that or that with this. Instead I wanted to capture tastes of the county, each unique. What connects these wines to these foods is that none of them could have come from any place other than Sonoma County. This flatbread celebrates my favorite Sonoma County purveyors. A simple flatbread dough is embellished with Zazu's Black Pig Bacon, Bellewether Farms San Andreas sheep's milk cheese, DaVero olive oil, and Jimtown's Fig and Olive Tapenade. I think it's just delicious paired with our Hanna 2009 Alexander Valley Cabernet. I hope you enjoy." We did and think you will as well.
Categories: Appetizers, Breads, Pizza, Pork, Vegetables
Photo by by creatures of the earth
Step 1
2 1/4 tsp • Yeast
1 1/4 cups • Warm water
2 tbsp • DaVero olive oil • plus more for oiling bowl
1 tbsp • Salt
Measure 1/2 cup warm water into a 2 cup measure. Sprinkle in yeast and let sit for five minutes, until dissolved and bubbling. Add remaining water and oil.

Place flour and salt in the bowl of a food processor fitted with the metal blade. With motor running, pour yeast mixture through tube. Let the machine knead the dough for several minutes. The dough should form a distinct ball but still be tacky.

Turn out the dough onto a floured surface and knead with a few strokes until the dough is pliable. Place in large, well oiled bowl, and turn to coat dough completely with oil. Cover with plastic wrap and let rise two hours. When the dough has doubled in size, turn it out onto a lightly floured surface, punch down and place in the refrigerator until ready to use. Dough can be made the day before.
Step 2
2 tbsp • DaVero olive oil
1 • Garlic clove • finely chopped
1/4 lb • Zazu Black Pig Bacon
4 oz • San Andreas cheese • shredded
2 tbsp • Jimtown Fig and Olive tapenade
2 tbsp • Chives • minced
2 tbsp • Parsley • minced
Combine olive oil and garlic in a small bowl and set aside. Cut bacon into small strips and saute in a heavy bottomed pan until browned. Drain cooked bacon on paper towels and set aside.

Remove dough from the refrigerator and divide into three portions, Shape one portion into a ball, then roll out to a 10-12 inch diameter circle. Brush dough all over with the garlic steeped olive oil. Scatter cooked bacon evenly over the dough and then cheese.

Grill at highest possible heat with grill cover closed until the crust is lightly browned and cheese is melted, about 5-8 minutes. Remove flatbread form grill, place quarter teaspoon dollops of tapenade evenly over flatbread, and scatter with fresh herbs.


afeldman • 07/01/2015
HiThis recipe is missing the amount of flour (in step 1, it appears). Any chance you can correct so I can try it out? Thanks so much.
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