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Bacon, Brie and Cranberry Jelly Flat Bread

Bacon, Brie and Cranberry Jelly Flat Bread


Homemade bacon, brie and cranberry Jelly flat bread are great for picnics, snacks or a light lunch

  • Serves: 2 |
    2 servings
  • Difficulty:

  • Prep Time : 35 mins |
  • Cook Time : 10 mins
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  • 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

  • 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.