Cheese Flatbread

Instructions

1. 1

   Combine warm water, instant yeast, and a pinch of sugar in a bowl. Let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: Water that is too hot will kill the yeast, so ensure it's around 40°C.

2. 2

   In a large mixing bowl, combine flour and salt. Pour the yeast mixture and olive oil into the flour, then mix with your hands or a wooden spoon until a shaggy dough forms.

   Tip: The dough will be slightly sticky, which is normal for flatbread.

3. 3

   Knead the dough on a lightly floured surface for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rise for 30 minutes until doubled in size.

   Tip: If short on time, you can skip the rise and proceed directly to shaping.

4. 4

   Preheat your oven to 220°C and lightly oil a large baking sheet. Divide the dough into 4 equal portions and gently stretch each into an oval or rectangular flatbread about 6mm thick.

   Tip: Work gently to avoid deflating the dough too much.

5. 5

   Mix the shredded mozzarella and cheddar together in a bowl. Scatter the cheese mixture evenly over each flatbread, leaving a 1cm border around the edges.

   Tip: A blend of two cheeses provides more complex flavor than using just one.

6. 6

   Combine minced garlic, chopped rosemary, and black pepper in a small bowl. Sprinkle this mixture over the cheese on each flatbread.

   Tip: You can also add red pepper flakes if you prefer a hint of heat.

7. 7

   Place the flatbreads on the prepared baking sheet and bake for 20-25 minutes until the crust is golden brown and the cheese is bubbly and slightly browned on top.

   Tip: If the edges brown too quickly, tent with foil for the last few minutes.

8. 8

   Remove from the oven and immediately sprinkle with sea salt flakes and a drizzle of olive oil while still warm. Cool for 2-3 minutes before serving.

   Tip: Serving immediately while warm allows the cheese to be at its most delicious, melted state.