Name: Olivia's Lemon and Basil Flatbread Gluten Free
Ingredients: 2 cups yam/sweet potato (approx. 2 small yams); 1/4 C water; 1 Tbsp. Olivia’s Lemon Oil; 1 Tbsp. Olivia’s Basil Oil; 1 egg; 1 C Rice flour or gluten-free flour blend; 1 Tsp. Baking powder; 2 Tsp. Olivia's Himalayan Sea salt; 1 Tsp. Black pepper, fresh ground; Olivia’s Lemon Oil; Olivia’s Basil Oil; Finely grated aged cheese; Pine nuts; Fresh basil leaves; Olivia's Himalayan Sea salt; Black pepper; Olivia’s Lemon Oil; Olivia’s Basil Oil; Olivia’s Denissimo Balsamico

Lemon and Basil Flatbread

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Recipe courtesy of Amy Lightfoot.

Olivia’s Lemon and Basil Oils are incorporated into the dough to create an extra layer of flavor and texture. Then we used both oil and balsamic, generously brushed across the top before the final bake....and again for dipping!

Olivia's Lemon and Basil Flatbread Gluten Free

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Ingredients

Flatbread

2 cups yam/sweet potato (approx. 2 small yams)
1/4 C water
1 Tbsp. Olivia’s Lemon Oil
1 Tbsp. Olivia’s Basil Oil
1 egg
1 C Rice flour or gluten-free flour blend
1 Tsp. Baking powder
2 Tsp. Olivia's Himalayan Sea salt
1 Tsp. Black pepper, fresh ground

To Top it Off

Olivia’s Lemon Oil
Olivia’s Basil Oil
Finely grated aged cheese
Pine nuts
Fresh basil leaves
Olivia's Himalayan Sea salt
Black pepper

For Dipping

Olivia’s Lemon Oil
Olivia’s Basil Oil
Olivia’s Denissimo Balsamico

Directions

Flatbread

Preheat oven to 400. With cooking spray, lightly oil a metal baking sheet, then cover with parchment paper.
Peel yams and grate them medium-fine. Place shredded yam and water in a small covered pot or a microwave-safe bowl. The goal is to gently cook/soften the yam for use in our flatbread dough.
Cook until yams are soft and easily mash-able. In the microwave, be sure to cover your bowl with a plate to speed up cooking. Heat for 2-minute intervals until soft. If using the stove, keep on a low heat and stir often to ensure even cooking.
Once the yams are soft, add the olive oils and egg; stir to fully combine.
In a separate bowl, thoroughly combine flour, baking powder, salt and pepper.
While stirring, slowly add dry ingredients to the yam mixture, stirring to create a thick, paste-like dough. It will be slightly firm but not smooth or stretchy like a pizza crust or bread dough. If the dough is too thin, add up to 1/4 C more flour until you reach the desired texture.
Scrape dough onto prepared baking sheet; using a rubber spatula, spread evenly into a rectangle at 1/2 inch thickness.
Bake for 20-25 minutes. Bread should be set and just barely starting to brown.

Toppings

Now you get to be creative! Generously brush both Olivia’s Lemon Oil and Olivia’s Basil Oil over the top, then sprinkled it with pine nuts, finely sliced basil leaves and grated goat’s milk cheddar. Most aged cheeses will add wonderful flavour so feel free to experiment! Finish with a sprinkling of sea salt and black pepper.
Return to the oven for 10-12 minutes, until cheese is melted and the edges are golden brown.
Cool for 5-10 minutes before serving (if you can wait that long).

Dipping

Olivia's Lemon and Basil Oils paired with the Denissimo Balsamico Extra Aged Balsamic for dipping, super easy and delicious. Or serve with a combination of your favorite Olivia’s Oil & Vinegar for dipping.

Recipe Note

This quick and versatile gluten-free flatbread makes an amazing appetizer to share over good conversation and a glass of red. This one is made with basil chiffonade (basil leaves stacked, rolled together and finely sliced), aged goat cheese and pine nuts, but the options are endless.