Fried Scallion Bread with Marinated Sun-Dried Tomatoes, Brie, and Kalamata Olives
This quick and easy recipe starts with a no-yeast dough that is pan-fried, topped, then baked. I give the dough a bit of bite with a dose of black pepper—it’s my favorite part of the recipe. I prefer store-bought marinated sun-dried tomatoes that come in a jar. Keep a jar in your pantry for an easy addition to snacks. This dish also works well with thinly sliced fresh tomatoes.
SERVES 4 AS AN APPETIZER
Ingredients:
- 1½ c. all-purpose flour
- ½ c. whole wheat flour
- 2 tsp. baking powder
- 2 tsp. kosher salt
- 1 tsp. freshly ground black pepper
- 2 scallions, green parts only, thinly sliced
- 1 tbsp. honey
- 2 tbsp. extra-virgin olive oil
- About ¼ c. canola oil
- 1 c. sun-dried tomatoes in oil, drained and chopped
- 8 oz. brie, cut into thin pieces
- ½ c. pitted Kalamata olives, halved
- 2 tbsp. fresh oregano
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Instructions:
- In a large bowl, combine the flours, baking powder, salt, and pepper. Fold in the scallions. In a small bowl, combine the honey with ¾ c. warm water and stir until the honey is dissolved. Add the olive oil and stir to combine. Add the liquid to the dry ingredients and mix by hand until the dough forms a ball. Let the dough rest for 15 minutes, then remove from the bowl and cut into 4 equal portions.
- On a lightly floured surface, shape each portion into a ball, then use a rolling pin to roll each piece into a circle about ¼ in. thick.
- Preheat the oven to 400ºF.
- Place a medium sauté pan over medium heat and add the ¼ c. canola oil; heat until shimmering. Add one of the dough circles to the pan and fry on one side until lightly browned. Flip and repeat on the other side, about 1 minute per side. Transfer to a baking sheet, then repeat with the remaining dough, adding a little more oil if needed. Evenly divide the tomatoes, brie, and olives and layer them on top of each piece of fried bread. Bake until the brie is just softened, about 3 minutes. Remove and allow to cool slightly before cutting each bread into 4 to 6 pieces. Garnish with oregano before serving.
