Shelly's Recipe

GOAT CHEESE WITH OLIVES, LEMON & THYME AND ROSEMARY FLATBREAD

Category: Cheese

1/2 cup assorted olives
3 fresh thyme sprigs
3 tbsp extra-virgin olive oil
1/2 tsp grated lemon zest
1 (4- to 5 oz) fresh goat-cheese medallion or 2 (2 oz) goat-cheese buttons

Accompaniment: crisp rosemary flatbread (recipe follows)

Heat olives, thyme, oil, zest, and 1/4 tsp pepper in a small skillet or saucepan over low heat until fragrant (do not simmer). Cool to room temperature. Serve olive mixture over goat cheese.

NOTE: This dish can be prepared 2 hours ahead and kept, covered, at room temperature.

ROSEMARY FLATBREAD
1 3/4 cups unbleached flour
1 tbsp chopped rosemary plus 2 (6-inch) sprigs
1 tsp baking powder
3/4 tsp salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450 with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

NOTE: Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.