Blue Cheese and Onion Flatbread

This Blue Cheese and Onion Flatbread is perfect if you’re looking for a light snack that will leave you satisfied. Add any toppings of your choice to customize it!

blue cheese and onion flatbread

Pretty much four of my favorite things on Earth. Red onions, blue cheese, rosemary, and bread. This my friends, is snack heaven. I made these forever ago for my my friend Tania, and she has been asking me about them ever since. I was rummaging through my beloved recipe binder and found this recipe all crumbled up and sad looking. I smoothed it out and made it right then and there. I was so very happy that I did. I actually made these awhile ago and they have been sitting in my “to be blogged” folder on my computer for far too long. But as I look at these pictures again, I remember the day that I made them. Everyone in my house was taking a nap. It was either a Saturday or Sunday and the house was quiet and I poured myself a glass of wine (which I very rarely do these days, I would rather chew my calories) and sat outside with a trashy magazine and ate some of these delicious little flatbreads. Sometimes life is just that good.

If you are afraid of making anything involving yeast (which I used to be in that group, but I got over my fear) this is great recipe to play around with. This dough is really easy to work with and the semolina flour makes it even more forgiving for some reason. This flatbread can be a base for just about anything. I topped mine the way that the recipe calls for, but I can think of about a million things that would taste amazing on top of these. The first that comes to mind is a sauteed red pepper with capers. And maybe some good Parmesan. Or a cheddar with some thinly sliced Granny Smith apples and some caramelized onions. I need to stop myself.

** adapted from Sunset **

blue cheese and onion flatbread

Ingredients //

For the flatbread:

  • 1 package active dry yeast
  • 2 cups flour
  • 1 cup semolina flour
  • 2 tablespoons olive oil
  • 1 teaspoons salt

For the topping:

  • 1 medium red onion
  • 1 Tablespoons fresh rosemary
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon red chile flakes
  • 1 teaspoon salt
  • 4 ounces crumbled blue cheese

Instructions //

Step 1:

In a large bowl, sprinkle the yeast over 1 cup of lukewarm water (about 100 degrees).

blue cheese and onion flatbread

Step 2:

After about 5 minutes, it should look like this. It should look foamy.

blue cheese and onion flatbread

Step 3:

Add the oil, salt, and flours.

blue cheese and onion flatbread

Step 4:

Stir until the dough comes together. You might have to knead it in the bowl a few times. This dough will be pretty stiff.

blue cheese and onion flatbread

See, it comes together.

blue cheese and onion flatbread

Step 5:

Cover the bowl with plastic wrap and let it sit in a warm place until one and a half times its original size, about 1 hour.

blue cheese and onion flatbread

Totally not scary.

blue cheese and onion flatbread

Step 6:

While the dough is rising, slice your onions and mince some of the rosemary. Toss them in a bowl with the olive oil, balsamic, salt, and chile flakes.

blue cheese and onion flatbread

Step 7:

Cover the mixture and set aside.

blue cheese and onion flatbread

Step 8:

Turn the dough out onto a floured surface. Knead until smooth. Cut the dough into 32 balls. Roll out as thinly as possible.

blue cheese and onion flatbread

Step 9:

Put the dough on a semolina lined baking sheet.

blue cheese and onion flatbread

Step 10:

Top with about 1 Tablespoon of the onion mixture and top with some crumbled blue cheese.

blue cheese and onion flatbread

Step 11:

Bake in a preheated 450 degree oven until brown and the cheese has melted, about 12 minutes.

blue cheese and onion flatbread

Grab yourself a glass of wine, a trashy magazine and enjoy life for awhile.

blue cheese and onion flatbread
blue cheese and onion flatbread

Blue Cheese and Onion Flatbread

Yield: serves 6

Rosemary and Blue Cheese Onion Flatbreads - serve as an appetizer with a glass of wine or with a salad or soup.

Ingredients

For the flatbread:

  • 1 package active dry yeast
  • 2 cups flour
  • 1 cup semolina flour
  • 2 tablespoons olive oil
  • 1 teaspoons salt

For the topping:

  • 1 medium red onion
  • 1 Tablespoons fresh rosemary
  • 2 Tablespoons balsamic vinegar
  • 2 Tablespoons olive oil
  • 1/2 teaspoon red chile flakes
  • 1 teaspoon salt
  • 4 ounces crumbled blue cheese

Instructions

  1. In a large bowl, sprinkle the yeast over 1 cup of lukewarm water (about 100 degrees).
  2. After about 5 minutes, it should look like this. It should look foamy.
  3. Add the oil, salt, and flours.
  4. Stir until the dough comes together. You might have to knead it in the bowl a few times. This dough will be pretty stiff.
  5. Cover the bowl with plastic wrap and let it sit in a warm place until one and a half times its original size, about 1 hour.
  6. While the dough is rising, slice your onions and mince some of the rosemary. Toss them in a bowl with the olive oil, balsamic, salt, and chile flakes.
  7. Cover the mixture and set aside.
  8. Turn the dough out onto a floured surface. Knead until smooth. Cut the dough into 32 balls. Roll out as thinly as possible.
  9. Put the dough on a semolina lined baking sheet.
  10. Top with about 1 Tablespoon of the onion mixture and top with some crumbled blue cheese.
  11. Bake in a preheated 450 degree oven until brown and the cheese has melted, about 12 minutes.
Nutrition Information:

Amount Per Serving: Calories: 0Total Fat: 0g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Pinterest

Travel Framed Photos Photo Collage

Oh hey there!

BakedBree was originally created by Boston-based blogger Bree Hester but is now run by a team of food bloggers with a passion for all things food. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next adventure.

raspberry orange pistachio ricotta cake slices on a wire rack

Don’t Miss a Thing!

The newsletter you can’t wait to read. Best enjoyed with a beverage and a snack. 

Enter your email address below to join my list and receive my weekly Friday newsletter and new blog posts.

New York Crumb Cake

This Post Has 21 Comments

  1. Pingback: 3-Ingredient Brie & Cranberry Phyllo Turnovers Recipe

Leave a Reply