These Mediterranean-inspired breads would make a fantastic barbecue side or a tasty snack. This dough is more like a thick batter, which you spoon onto the baking sheet and spread as best you can.
- 75 g sliced roast pumpkin
- 75 g marinated goat's cheese in oil
- 50 g caramelised onion
- 1 tsp picked thyme leaves
- 225 g strong (00) flour
- 1 tsp instant dried yeast
- pinch of salt
- 1 tbsp thyme leaves, finely chopped
- 1 tbsp brown sugar
- 2 large egg whites
- 175 ml warm water
- 3 tbsp extra-virgin olive oil
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: 1 hour
- For the flatbread, place the flour, yeast, salt, thyme and sugar in a large bowl and stir to combine.
- Whisk the egg whites with the warm water, then add to the dry ingredients and stir to combine. Stir in the oil until well combined. Cover the bowl with a kitchen cloth and stand at room temperature for 1 hour. If the batter doesn’t rise too much, don’t worry.
- Preheat the oven to 220°C. Line a large baking tray with baking paper, then dollop the batter onto the tray into 4 rounds. You can smooth them out with the back of an oiled spoon if you wish.
- Gently press the pumpkin on top of the batter, then crumble the goat cheese over the top. Scatter with the caramelised onion and leave to rest for 5 minutes.
- Bake the flatbreads for 12-15 minutes or until crusty and golden brown. To serve, garnish with a few thyme leaves and a drizzle of the oil from the marinated goat’s cheese.
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Photography by Adam Liaw.