Smoked Salmon and Caper Grilled Flatbread

5 1/2 cups bread flour
2 cups warm water
1/2 cup olive oil
1 1/2 tablespoons active dry yeast
1 teaspoon salt
1/4 teaspoon sugar
olive oil for greasing the bowl

8 oz smoked salmon
2 1/2 cups shredded smoked gouda
1/4 cup capote capers


Place all ingredients a stand mixer with a dough hook attachment. Mix until the dough becomes a fairly smooth ball. At this point you can fold the dough onto itself a couple of times if you’d like. Coat the inside of a large bowl with additional olive oil, and place the dough in the bowl, smooth side up. Cover tightly with plastic wrap, and place in a warm spot until doubled in size, about 40 minutes. Remove plastic wrap, and use your fist to push down on the center of the dough. Fold the dough in half four or five times. Turn dough over, folded-side down, cover with plastic wrap, and return to the warm spot to rise again. Wait until the dough has doubled in size, about 30 minutes.

Meanwhile, prep your grill.

Punch down the dough and transfer to a clean surface. Divide the dough in fourths, and knead each half four or five times into a ball. Place one of the dough balls back in the oiled bowl, and cover with plastic wrap. Lightly flour a clean surface, place the dough ball on top, pat into a flattened circle, cover lightly with plastic wrap, and let rest at least 5 minutes. Begin to flatten and push the dough evenly out from the center until it measures about 7 to 8 inches in diameter. Leave a 1/2 inch border of unflatted dough around the edges of the circle.

Place the dough on the grill and cook until just starting to brown, then flip. Grill until it looks 3/4 way cooked. Sprinkle with cheese and top with salmon and capers. Grill until the cheese melts.

My thoughts:

I love smoky flavors and this flatbread is full of them. The gouda, the salmon, the smoky crisp dough all make for a savory delight. We had this as full meal, but I think sliced up it would be a wonderful appetizer. Just take care that your coals aren’t too hot and that you keep an eye on it so it doesn’t burn. Besides that, easy-peasy.


  1. Michelle | Bleeding Espresso

    I can see my doing this with tuna and mozzarella for an everyday kind of treat, but yes, those smoky flavors sound fab!

  2. wow. that looks so good. I think I'll make something like that soon. I love smoky!