Summer Squash Flatbreads

Name: Summer Squash Flatbreads
Ingredients: 3 3/4 cups (469g) all-purpose flour, divided; 1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast; 2 1/4 teaspoons (6.75g) kosher salt (see note 1); 3/4 cup (180g) water; 1/2 cup (120g) whole milk; 3 1/2 tablespoons (49g) extra-virgin olive oil, divided; 1 teaspoon (7g) honey; 3 cloves (15g) garlic, minced; 1/2 teaspoon packed lemon zest; Cornmeal (for dusting); 1 1/2 cups (170g) shredded fontina cheese; 2/3 cup (61g) finely shredded Parmesan cheese; 1/2 cup (60g) thinly sliced (1/16 inch) zucchini; 1/2 cup (60g) thinly sliced (1/16 inch) yellow squash; 1/2 cup (65g) thinly sliced red onion; Garnish: shredded fontina cheese, flaked sea salt, fresh basil leaves, chopped fresh parsley

redstaryeast.com

Celebrate the summer squash harvest with these delectable savory flatbreads, made instantly tangy with Platinum Instant Sourdough Yeast.

View full recipe on redstaryeast.com

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Ingredients

3 3/4 cups (469g) all-purpose flour, divided
1 (0.63oz) package (18g) Platinum Instant Sourdough Yeast
2 1/4 teaspoons (6.75g) kosher salt (see note 1)
3/4 cup (180g) water
1/2 cup (120g) whole milk
3 1/2 tablespoons (49g) extra-virgin olive oil, divided
1 teaspoon (7g) honey
3 cloves (15g) garlic, minced
1/2 teaspoon packed lemon zest
Cornmeal (for dusting)
1 1/2 cups (170g) shredded fontina cheese
2/3 cup (61g) finely shredded Parmesan cheese
1/2 cup (60g) thinly sliced (1/16 inch) zucchini
1/2 cup (60g) thinly sliced (1/16 inch) yellow squash
1/2 cup (65g) thinly sliced red onion
Garnish: shredded fontina cheese, flaked sea salt, fresh basil leaves, chopped fresh parsley