Flatbread with mozzarella and capers

While simple in principle, this dish has a few twists that make it really pop: freshly made flatbread, warmed buffalo mozzarella, and an olive oil blend made with capers, marjoram and thyme.

• serves

  4

• prep

  20 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 220 g (2 pieces) buffalo mozzarella in whey
• 1 tbsp marjoram leaves
• 1 tsp thyme leaves
• 2 tbsp baby capers
• 125 ml (½ cup) good quality olive oil
• 1 tbsp good quality red wine vinegar
• salt and pepper, to season

Flatbread

• 150 g (1 cup) plain strong (00) flour
• 150 g (1 cup) wholemeal strong (00) flour
• 7 g (1 sachet) instant yeast
• 1 tsp baking powder
• 175 ml lukewarm water
• 1 tbsp olive oil
• 1 tsp salt

Resting time: 35 minutes

Instructions

1. For the flatbread, place all the ingredients in an electric stand mixer fitted with a dough hook and mix slowly for about 5 minutes or until a dough forms. You may need to use slightly more flour or water depending on the day. Cover with a tea towel and rest for 30 minutes. Cut into 8 equal portions and roll into balls. Rest for 5 minutes.
2. Roughly chop the marjoram and thyme leaves together with the capers. Mix with the olive oil and red wine vinegar and season with salt and pepper.
3. Heat a large, heavy - based frying pan over medium heat. Roll a piece of dough ball into a rough circle and cook on the frying pan without oil for about 2 minutes each side. Repeat with the remaining dough.
4. Meanwhile, preheat the oven to 100˚C. Place the mozzarella and its whey into a small heatproof bowl, place in the oven and heat the mozzarella for about 10 minutes. You want it to be slightly warm, but not melted.
5. To serve, place a few flatbreads on a serving plate, tear the mozzarella over the top and drizzle with the herb and caper oil.

Photography by Adam Liaw.

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Cook's Notes

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.