Goat Cheese Flatbread

    5 hours 45 minutes

    This flatbread is made with two types of flour for a great consistency then it's topped with caramelised onions and goat cheese and baked until golden brown.

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    Makes: 4 flatbread

    • Flatbread Base
    • 7g fresh yeast
    • 1 cup (250ml) lukewarm water
    • 1 cup (150g) high grade flour
    • 1 2/3 cups (250g) plain flour
    • 2 teaspoons salt
    • 5g fresh yeast
    • 3/4 cup (180ml) water
    • 1/4 cup (35g) plain flour, for kneading
    • Cheese and Onion Topping
    • 1 tablespoon butter
    • 2 tablespoons olive oil
    • 2 medium brown onions
    • 2 tablespoons brown sugar
    • 1 tablespoon balsamic vinegar
    • 40g goat cheese
    • honey, for drizzeling

    Preparation:45min  ›  Extra time:5hours rising  ›  Ready in:5hours45min 

    1. Mix together 7g of yeast and 1 cup of water then set aside until frothy. Stir in high grade flour then mix until well combined, about 5 minutes. Cover with cling wrap then set aside to rise for 4-12 hours.
    2. Flour your bench then turn out risen dough. Make a well in the centre and add in your plain flour, salt, 5g of yeast and half of the 3/4 cup of water then kneed. When elastic, add the last of the water and knead an additional 10 minutes. Allow to sit for 15 minutes.
    3. Punch dough down then place in an oiled bowl then cover and allow to rise in a warm place for about 30 minutes. Throw dough onto a floured bench then kneed in any additional flour that may be needed. Allow dough to rest for 10 minutes.
    4. Split the dough into quarters and roll out flat. Place on baking trays. Perforate the dough with a fork then set aside. Preheat oven to 250 degrees C.
    5. Topping

    6. In a frying pan melt butter and oil together. Stir in the onion and allow to cook until browned. Stir in sugar and vinegar then caramelise for 5 minutes, stirring.
    7. Pour caramelised onions over the flatbread then sprinkle with the goat cheese. Drizzle with honey then bake in preheated oven until done, about 8 minutes.

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