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.
- 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
- 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
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.
Resting time: 35 minutes
- 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.
- 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.
- 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.
- 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.
- To serve, place a few flatbreads on a serving plate, tear the mozzarella over the top and drizzle with the herb and caper oil.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.