Makes 2 (12 inch) flatbreads
For the Dough:
¾ cup warm water (110ºF)
1 tsp. active dry yeast
3 Tbsp. extra-virgin olive oil
200 grams bread flour (about 1 ½ cups)
70 grams whole wheat pastry flour (about 1/2 cup)
1 ½ tsp. kosher salt
For the Flatbread:
1 pound broccolini florets
1 ½ tsp. lemon zest
¼ tsp. Ground coriander
Salt & fresh ground pepper
4 garlic cloves, minced
2 Tbsp. oregano leaves, roughly chopped
Pinch of chili flakes (optional)
2 Tbsp. extra virgin olive oil, plus more for greasing pans
1 ½ cup grated gruyere cheese
½ cup fresh grated parmesan cheese
Semolina flour or coarse cornmeal
Make the Dough:
Sprinkle yeast into the bowl of a stand mixer. Pour warm water over the yeast and let sit until foamy, 5-7 minutes.
In a separate bowl, whisk together the flours and salt. Add flour mixture and olive oil to the yeast mixture. Using the hook attachment, beat the mixture on medium speed until a dough has formed and is well incorporated, 2-3 minutes. Lift the dough and scrape off any remaining dough from the sides of the bowl. Gently shape into a ball. Grease the stand mixer bowl well with olive oil and place the dough back in the bowl. Cover with plastic wrap and keep the dough in a warm spot until it has doubled in size, about 2 hours. Divide dough into 2 equal pieces, wrap in plastic wrap and store in the refrigerator until ready to use.
Make the Flatbreads:
Preheat oven to 450 degrees. Lightly grease 2 sheet trays with olive oil and sprinkle a generous amount of semolina flour on top.
Fill a medium-sized saucepan halfway with water and bring to a boil. Carefully add the broccolini florets to the boiling water and blanch for 1 minute. Using a slotted spoon, transfer to an ice bath. Spread the blanched broccolini on to a towel and dry thoroughly. Transfer broccolini to a small bowl and toss with lemon zest, coriander, salt, pepper, minced garlic, oregano, chili flakes if using, and olive oil.
Gently stretch each ball of dough into a 12x7-inch rectangle (or as close to that size as you can) and place on sheet trays. Evenly divide the broccolini between the two pieces of dough and sprinkle gruyere and parmesan on top. Bake for 7-10 minutes or until dough has turned slightly golden brown and cheese has melted. Slice flatbread any way you wish and serve warm.