Bacon, Brie and Cranberry Jelly Flat Bread
- Prep Time: 35
- Cook Time: 10-15
- Total Time: 0 hours
- Yield: 2
- Category: Bread, Rolls and Muffins; Cheese & Dairy; Dish Type; Main Ingredient
Description
Homemade bacon, brie and cranberry Jelly flat bread are great for picnics, snacks or a light lunch
Ingredients
2 C (500 ml) cake flour
1 tsp (5 ml) salt
1 tsp (5 ml) instant dried yeast
1 tsp (5 ml) sugar
1 Tbsp (15 ml) olive oil
1 C (250 ml) tepid water
125 g streaky bacon
1/2 C (125 ml) cranberry jelly
1 wedge Brie, sliced lengthways
large handful of rocket
freshly milled pepper
extra virgin olive oil
Instructions
Preheat the oven grill.
Place the flour, salt, yeast and sugar into a mixing bowl. Combine the oil and warm water. Make a well in the centre of the dry ingredients and slowly add the liquid, mixing with a wooden spoon until it all clumps together. Remove from the bowl and knead on a floured surface for about 5 minutes or until smooth and elastic. Place back into the bowl, cover and allow to rise in a warm place (about 30 minutes).
Meanwhile, place the rashers of bacon onto a rack and pop under the grill until crispy, turning once. Keep to one side on paper towel.
Preheat the oven to 230 °C. Grease a baking tray.
Press the dough flat onto the greased baking tray and prick a few holes into it. Spread the cranberry jelly onto the base (you don’t have to use it all; keep the rest for later), and then arrange slices of Brie on top. Bake for 10–15 minutes. Top with fresh rocket, crispy bacon, freshly milled black pepper and drizzle with a little olive oil.
