Seanami Rustic Flat Bread

Name: Seanami Rustic Flat Bread | Food Service Recipes | Trident Seafoods
Yield: 8 servings
Ingredients: 1 lb Captain Jac® Flake Style Surimi Seafood; 7 oz Feta Cheese, crumbled; 4 Garlic Clove, shaved; Extra Virgin Olive Oil; Cilantro Leaves; Nigella Seeds; Shelled Edamame, chopped; 6 Nori Sheets; 2.5 oz White Wine; Pinch Ajwain Seeds; 6 oz Water; 1/4 oz Instant Yeast; 1 Tbsp Honey; 1 Tbsp Olive Oil; 2 tsp Sesame Oil; 1 tsp Salt; 9 oz 00 (Doppio Zero) Flour; 2 oz All-Purpose Flour; 7 oz Mayonnaise; 2.5 tablespoons Wasabi Powder; 1 1/2 teaspoons Honey; ESCABECHE; 1/2 teaspoon Ajwain Seeds; 7 oz Apple Cider Vinegar; 1/3 cup Olive Oil; 2 tablespoons Sugar; 1 teaspoon Sesame Oil; 1/4 teaspoon Salt; 1 clove Garlic Clove (Crushed); 2 Bay Leaves

8 servings

Ingredients

TOPPINGS

1 lb Captain Jac® Flake Style Surimi Seafood
7 oz Feta Cheese, crumbled
4 Garlic Clove, shaved
Extra Virgin Olive Oil
Cilantro Leaves
Nigella Seeds
Shelled Edamame, chopped

DOUGH

6 Nori Sheets
2.5 oz White Wine
Pinch Ajwain Seeds
6 oz Water
1/4 oz Instant Yeast
1 Tbsp Honey
1 Tbsp Olive Oil
2 tsp Sesame Oil
1 tsp Salt
9 oz 00 (Doppio Zero) Flour
2 oz All-Purpose Flour

WASABI SAUCE

7 oz Mayonnaise
2.5 tablespoons Wasabi Powder
1 1/2 teaspoons Honey
ESCABECHE
1/2 teaspoon Ajwain Seeds
7 oz Apple Cider Vinegar
1/3 cup Olive Oil
2 tablespoons Sugar
1 teaspoon Sesame Oil
1/4 teaspoon Salt
1 clove Garlic Clove (Crushed)
2 Bay Leaves
1 teaspoon Black Peppercorns
1 medium Red Onion, very thinly sliced
1 medium Bell Pepper, seeded, deveined, and thinly sliced
1 medium Serrano Pepper, seeded, deveined, and thinly sliced
1 medium Fresno Pepper, seeded, deveined, and thinly sliced

CILANTRO SAUCE

1 bunch Cilantro
1/3 cup Lime Juice
1/2 cup Extra Virgin Olive Oil
1 Garlic Clove
Pinch Salt

Directions

Dough
1. Blend nori, wine, and ajwain seeds. Transfer to bowl of the mixer along with water, yeast, honey, oils, salt, and both flours. Mix for 8 minutes. Place in a lightly oiled bowl, cover, and let rise 45 minutes in the proofer. Divide dough into 8 pieces, knead, and put in half sheet pan. Cover with plastic wrap and let rest in a cooler for 15 minutes.
Wasabi Sauce
1. Mix all ingredients, cover and set aside.
Escabeche
1. Toast ajwain seeds in a skillet. Transfer to a saucepan and add vinegar, olive oil, sugar, sesame oil, salt, garlic, and bay leaves and bring to a boil. Pour over onion and peppers, cover, and let pickle. Cover and refrigerate.
Cilantro Sauce
1. Blend everything until pureed, and transfer to a squirt bottle.
Toppings
1. Preheat oven to 450°F. Dust the surface with flour and flatten the dough. Par bake for 3-4 minutes. Top with wasabi sauce, feta, shaved garlic, and surimi, and drizzle with olive oil. Bake for 2 minutes. Top with escabeche, cilantro sauce, edamame, nigella seeds, and cilantro leaves.