This yummy flatbread recipe takes a little bit of time, but it is worth the wait.
I love kneading flour, salt and yeast until it becomes a lovely new creature called bread dough. But if you don’t, maybe try using the bread dough hook on your favourite kitchen appliance.
450 g bread flour plus extra to dust
7 g of dried yeast
1 tsp of salt
250 ml of lukewarm water
1/4 cup of olive oil
30g of butter
4 brown onions
2 1/2tsp of brown sugar
120g of goats cheese
1 tbsp of fresh rosemary, chopped
extra drizzle of olive oil
- Combine the flour, yeast and salt together in a large bowl. Make a well in the middle and pour in the water and olive oil. Pull the dough together by mixing with a spoon and then use your hands to form a soft dough.
- Place the dough on a floured surface and knead for 8-10 minutes. When the dough is ready is will come together into a smooth shape and feel elastic.
- Place the dough into an oiled bowl, cover and place in a warm spot in your house for one hour. The dough should about double in size.
- While you are waiting you can prepare the caramelised onion by slowly and gently cooking the chopped onion in the butter in a fry pan for 15 minutes. When the onions are soft and cooked through add the brown sugar and cook for another 2-3 minutes.
- When the dough is ready, knock it back by punching it in the centre and then start kneading again on a floured surface for 2-3 minutes. Divide the dough into two balls and roll out with a rolling-pin. The flatbread should be around 6mm thick.
- Place the flatbread onto a lined baking tray and drape the caramelised onion onto the surface of the bread. Add the cheese and salt. Place the flatbreads in a preheated oven (210 fan forced) and cook for twenty minutes.
- When your bread emerges from the oven, scatter over the rosemary and an extra glug of olive oil. Season to taste.