Prep 30min (+1hr proving time)Bake 20minMakes about 10-15 serves
This flatbread is a real crowd pleaser. I often make the dough the night before and let it prove slowly in the fridge, rolling, topping and baking it just before guests arrive.
Ingredients
120g soft goat’s cheese
1 tablespoon coarsely chopped fresh rosemary
1 small garlic clove, finely grated
1 tablespoon extra virgin olive oil
Rosemary flatbread dough
450g (3 cups) bread or pizza flour, plus extra to dust (see Baker’s Tips)
7g (1 sachet) dried yeast
1 teaspoon salt
250ml (1 cup) lukewarm water
60ml (¼ cup) olive oil
Caramelised onion
20g butter
3 brown onions, halved and sliced
1 teaspoon salt
2 teaspoons brown sugar
Method
- To make the flatbread dough, combine the flour, yeast and salt in a large bowl and make a well in the centre. Combine the water and oil, then add to the flour mixture. Use a wooden spoon and then your hands to mix to a soft dough. Turn the dough onto a lightly floured surface and knead for 5-8 minutes or until it is smooth and elastic and springs back when you push your finger into it.
- Place the dough in an oiled bowl, turning it to coat lightly with the oil. Cover with plastic wrap and place in a warm, draught-free place for 1 hour or until doubled in size.
- To make the caramelised onion, put the butter, onion and salt in a medium saucepan and stir over medium-high heat for 12-15 minutes or until onions are soft and golden. Sprinkle with the sugar and cook for a further 5-8 minutes, stirring often, or until the onions are glossy and slightly caramelized and any excess liquid has evaporated. Remove from heat and set aside.
- Preheat oven to 230°C (210°C fan-forced). Line two large oven trays with non-stick baking paper.
- Knock back the dough by punching it in the centre with your fist. Turn onto a lightly floured surface and knead for 2-3 minutes or until smooth and elastic. Divide the dough in half and then use a lightly floured rolling pin to roll out each portion of dough to a 22 x 35 cm rectangle about 5 mm thick. Transfer to the lined trays.
- Scatter the caramelised onion over both flatbreads, pressing into the flatbread randomly, and then crumble the goat’s cheese over.
- Bake in preheated oven for 20 minutes or until the flatbreads are crisp and golden and the goat’s cheese has started to melt.
- Meanwhile, combine the oil, rosemary and garlic and mix well. Serve the flatbread immediately drizzled with the rosemary oil and cut into fingers.
Baker's Tips
- Bread and pizza flour (also known as ‘strong’ flour) has a higher gluten-content than regular plain flour. This type of flour is more suited to use in yeast-based bread recipes like this flatbread and will give you a better texture (the resulting bread will be more ‘bread-like’ with a slightly chewy texture rather than a fine cake-like texture).
Do ahead
- The dough for this flatbread can be made the day before serving. After kneading, place in the oiled bowl, cover and place in the fridge overnight instead of proving in a warm place. Continue from Step 5 when ready to bake and serve.
- The caramelised onion can be made up to 4 days ahead of using. Keep in an airtight container in the fridge.
This recipe is from Anneka's SBS Food online column, Bakeproof: Crowd Pleasers. CLICK HERE for more Bakeproof recipes.
Photography by Alan Benson.
