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Flatbread with JOYA Apples, Goat’s Cheese & Parma Ham
A gorgeous flatbread, ideal for lazy lunches. Top with peppery rocket for freshness and sunflower seeds for nutty crunch.
- Yields: 2 |
- Difficulty: easy
- Prep Time : 45 mins |
- Cook Time : 20 mins
Ingredients
Flatbread Dough
1 C (250 ml) lukewarm water
1 tsp (5 ml) sugar
2½ C (625 ml) flour
2 Tbsp (30 ml) olive oil
1 tsp (5 ml) salt
small handful of semolina flour for rolling out the dough
Toppings
4 JOYA®️ apples, washed, decored and thinly sliced
300 g Parma ham, shredded
To Serve
2 handfuls wild rocket
a drizzle of honey
microgreens (optional)
Method
Flatbread Dough
In a large mixing bowl, combine the warm water, yeast, and sugar. Let it stand for about 10 minutes, or until it becomes foamy.
Add the flour, olive oil, and salt to the yeast mixture. Mix until smooth, either by hand or using a stand mixer with a dough hook. Allow the dough to rest for 5 minutes.
Preheat the oven to 200 ºC.
Divide the dough into two equal portions and lightly dust a work surface with flour. Depending on oven space and baking trays, you can opt to roll and assemble both or do one at a time. If doing one at a time, keep the second portion of dough covered while you work.
Roll the dough into a rectangular shape that will fit onto a baking tray. Sprinkle semolina onto the tray to prevent sticking and then place the dough onto the tray (tip: invert the baking tray and use the back side of it like you would a pizza stone).
Lightly brush the rolled-out dough with olive oil and top with the sliced apples, goat’s cheese and Parma ham. Place the flatbread into the oven and bake for 8-10 minutes. Repeat with the second portion of dough.
To Serve
Once cooked, remove the flatbreads from the oven and allow to cool for a few minutes, then season with salt and pepper, garnish with a drizzle of honey, wild rocket and sunflower seeds. Slice and serve.
