Method

Flatbread

In a large mixing bowl, add the flour, yeast, salt and sugar and whisk to combine. Pour in the water and olive oil and mix with a spatula until no dry flour remains. Turn the dough out onto a work surface and knead for 8 minutes until the dough is smooth and supple.

Grease the bowl with a little olive oil; place the dough into the bowl and cover with plastic wrap. Set it in a warm place for an hour or until it doubles in size.

Tip the dough out onto a light dusted work surface. To fold the dough up like a parcel, grab the bottom of the dough closest to you and flip it up about three quarters of the way onto itself. Grab the sides of the dough and fold them to the centre so they overlap and press them down to stick. Lastly grab the top of the dough and fold it down over the folds. Now flip the parcel over so that the seams are on the bottom and pop it back into the bowl to prove for another 30 minutes or until it is almost doubled in size again.

Set the oven rack to the highest rack then place a baking tray upside down onto the rack. This tray is going to act as a pizza stone. Preheat the oven to 230 ºC with the tray inside. When you have shaped the flatbread, you will be sliding it directly onto this hot tray, which will give it a crispy underside.

To prepare, line a board or baking tray with a large piece of baking paper and set aside. To shape the dough, dust a work surface well with flour. Turn the dough out onto the flour and dust the top with more flour. Gently press from the centre of the dough outwards, in order to press the gas created during the proving process to the rim of the flatbread (so that you get a bubbly edge when it bakes). Pick the dough up and put onto your knuckles and gently stretch it out using gravity until it is a rough oval shape, then place it onto the baking paper. Take your time and try not to tear any holes in the dough. If you do, just pinch to seal it back together.

Drizzle the dough with olive oil and brush the border with more oil. Lay the slices of brie cheese onto the dough and sprinkle picked rosemary all over. Top with the pitted cherries and then it’s ready to go into the oven.

The idea is to use the baking paper to slide it off the board and onto the tray you have already preheated in the oven. Carefully slide the flatbread onto the hot tray in the oven and bake for 6 minutes. After 6 minutes, turn the grill on full and grill for 2-3 minutes or until the cheese is starting to brown and the crust is golden.

Remove from the oven and place onto a rack to cool for a few minutes, then top with prosciutto or Parma ham, greens and fresh cherries. Drizzle with a little more olive oil, then season to taste and slice and serve.