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.
- 120 g soft goat’s cheese
- 1 tbsp coarsely chopped fresh rosemary
- 1 small garlic clove, finely grated
- 1 tbsp extra virgin olive oil
Rosemary flatbread dough
- 450 g (3 cups) bread or pizza flour, plus extra to dust (see Baker’s Tip)
- 7 g (1 sachet) dried yeast
- 1 tsp salt
- 250 ml (1 cup) lukewarm water
- 60 ml (¼ cup) olive oil
- 20 g butter
- 3 brown onions, halved and sliced
- 1 tsp salt
- 2 tsp brown sugar
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Proving time 1 hour
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.
• 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).
• 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.
Anneka's mission is to connect home cooks with the magic of baking, and through this, with those they love. Read our interview with her or for hands-on baking classes and baking tips, visit her at BakeClub. Don't miss what's coming out of her oven via Facebook, Twitter, Instagram and Pinterest.
Photography by Alan Benson. Styling by Sarah O'Brien. Food preparation by Tina McLeish.
For more recipes, view our online column, Bakeproof: Crowd pleasers.