Caramalised Onion and Goats Cheese Flatbread

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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. When your bread emerges from the oven, scatter over the rosemary and an extra glug of olive oil. Season to taste.
  8. Enjoy.


Related posts:

It's only fair to share...Email this to someoneShare on FacebookShare on Google+Tweet about this on TwitterShare on LinkedInShare on StumbleUponShare on YummlyPin on Pinterest