This is literally one of my favourite things to eat ever! It’s easy to make and looks super posh to serve to your friends! Also, the kids will be more open to trying onions after knowing the have sugar in them! The rocket just adds a bit of fresh greenery… Alternatively, top with roasted mediterranean vegetables*.
Ingredients
- 250g Strong Bread Flour
- 1 Tsp Salt
- 7g Fast Action Dried yeast
- 150ml Warm Water
- 50ml Vegetable Oil, plus extra for greasing
- 5 Cloves Garlic, crushed
- 1Tbsp Oregano
- 1 Tsp Sea Salt
Caramelised onions:
- 50g Butter
- 1Tbsp Brown Sugar
- 1 Onion, finely sliced
- 50g Cheddar Cheese, Grated
- Handful of Rocket
Directions
- Stir together the flour, yeast and salt in a large bowl.
- Pour about 140ml of the warm water into the flour mixture. Use a cutlery knife to quickly stir the water into the flour. Where the mixture looks dry, add some of the remaining water and stir until the dough comes together.
- Dust a clean work surface with flour. Bring the dough together in your hands and knead the bread dough until it is smooth and it springs back when you press it.
- Lightly oil a large bowl and place the dough inside. Cover with Clingfilm and leave the dough to rise for about an hour, until it has doubled in size.
- In a small bowl, mix together the oil, garlic, oregano and sea salt.
- To make the caramelised onions; in a small saucepan, melt the butter, add the sugar and onions and cook on a medium heat until softened and browned – stirring occasionally.
- Preheat the oven to 180ᵒC.
- Once it has risen, knock the dough back (knead it again). Separate into 5 even sized pieces, knead each until smooth and then roll out to 3mm thick.
- Place each flatbread onto a lightly floured tray and brush with the garlic oil. Top with caramelised onions and a small handful of cheese.
- Bake in the oven for 8-10 minutes until crisp. Remove and cut into slices and top with rocket to serve.
* For an alternative to caramelised onions, top your flatbreads with roasted mediterranean vegetables! Preheat the oven to 200ᵒC and line a baking tray with greaseproof paper. Roughly chop up your choice of peppers, courgette, red onion and aubergine. Spread around the tray with cherry tomatoes and your choice of chopped herbs. Drizzle with olive oil and season with salt and pepper. Roast in the oven for 30 minutes until soft and a little brown around the edges. Use in place of caramelised onions to top your flatbreads.
