Flatbread with feta, onion marmalade, olives, and rocket
Flatbread with feta, onion marmalade, olives, and rocket
Servings
4-6
servingsPrep time
30
minutesCooking time
15
minutesIngredients
- For the flatbread:
500 ml cake flour
2,5 ml salt
2,5 ml good quality olive oil, plus extra to sprinkle over
125 ml water
- Toppings:
100 g feta
Kalamata or black olives, pips removed and sliced
onion marmalade (store bought, or make your own, I will share a recipe soon!)
a handful fresh rocket
salt and pepper, to taste
olive oil and balsamic vinegar, to serve
Directions
- To make the flatbread, place all the ingredients in your stand mixer and knead with the dough-attachment for 15 minutes. You can make it by hand – mix thoroughly and then knead until smooth and elastic. If the dough seems very dry or doesn’t want to come together, add a little bit more water. You don’t want it sticky, it must just come together into a manageable dough.
- Preheat the oven to 200 °C. Sprinkle flour over a clean kitchen counter. Roll out the dough until flat, about 5 mm thick. Sprinkle some more flour onto a baking tray. Place the dough onto the tray and sprinkle over some more olive oil. Bake 10 to 15 minutes until golden brown.
- Allow the bread to cool slightly and then get going with the toppings – crumble over the feta, place olives here and there, spoon over the onion marmalade and finish off with a scattering of fresh rocket. Splash on some more olive oil and balsamic vinegar or a balsamic reduction just before serving. Enjoy with a chilled white wine and eat outside if possible!
