Sweet peaches, creamy brie, fresh herbs, and a drizzle of hot honey make this chewy homemade flatbread a fresh summer recipe made with Rogers Foods Unbleached Bread Flour.
Prep Time
25 minutes plus 1 hour rising timeBake Time
14–16 minutesYield
2 flatbreadsRating
/rating_off.png "1 Star")
Loading...| Flatbread Dough: | |
| 2 3/4 cups Rogers Foods Unbleached Bread Flour | |
| 1 teaspoon instant yeast | |
| 1 teaspoon granulated sugar | |
| 1 teaspoon salt | |
| 1 cup warm water | |
| 2 tablespoons olive oil, plus more for brushing | |
| ... | |
| Topping: | |
| 1 tablespoon olive oil | |
| 1 clove garlic, finely minced | |
| 1 1/2 cups shredded mozzarella cheese | |
| 125 g brie cheese, sliced | |
| 2 ripe peaches, thinly sliced | |
| 1/4 cup thinly sliced red onion | |
| 1 tablespoon fresh thyme leaves | |
| 1/4 teaspoon black pepper | |
| 2 tablespoons honey | |
| 1/4 teaspoon chili flakes, or to taste | |
| Fresh basil or arugula, for serving | |
| ... | |
| RECIPE NOTES: For a milder version, reduce the chilli flakes or use plain honey. For a crispier crust, preheat the baking sheets in the oven before adding the shaped dough. Nectarines can also be used in place of peaches. Store leftover flatbread in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 8–10 minutes, or until warm and crisp. |
Sweet peaches, creamy brie, fresh herbs, and a drizzle of hot honey make this chewy homemade flatbread a fresh summer recipe made with Rogers Foods Unbleached Bread Flour.
| 1. | In a large bowl, combine Rogers Foods Unbleached Bread Flour, instant yeast, sugar, and salt. |
| 2. | Add warm water and olive oil. Stir until a shaggy dough forms. |
| 3. | Turn the dough out onto a lightly floured surface and knead for 6–8 minutes, or until smooth and elastic. Add a little more flour only if the dough is too sticky to handle. |
| 4. | Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size. |
| 5. | Preheat oven to 450°F. Line two baking sheets with parchment paper. |
| 6. | In a small bowl, stir together olive oil and minced garlic. Set aside. |
| 7. | Punch down the dough and divide it into two equal pieces. Roll or stretch each piece into a thin oval or rectangle. |
| 8. | Transfer the dough to the prepared baking sheets. Brush each flatbread lightly with the garlic oil. |
| 9. | Sprinkle mozzarella evenly over both flatbreads. Top with brie slices, peach slices, red onion, thyme, and black pepper. |
| 10. | Bake for 14–16 minutes, or until the crust is golden and the cheese is melted and bubbling. |
| 11. | While the flatbreads bake, warm the honey and chili flakes together in a small saucepan over low heat for 1–2 minutes. |
| 12. | Remove flatbreads from the oven and drizzle with hot honey. Top with fresh basil or arugula before slicing. |
Leave a Reply