Cranberry and Walnut Flatbread

Instructions

1. 1

   Combine warm water, yeast, and honey in a bowl and let sit for 5 minutes until foamy, indicating the yeast is active.

   Tip: If the yeast doesn't foam, it may be expired—start fresh with new yeast.

2. 2

   Add flour and salt to the yeast mixture, then drizzle in olive oil. Mix with a wooden spoon until a shaggy dough forms, then knead by hand for 3-4 minutes until smooth.

   Tip: Don't overwork the dough; it should be slightly sticky and elastic.

3. 3

   Fold in the chopped cranberries, walnuts, and rosemary until evenly distributed throughout the dough.

   Tip: Reserve a few walnut pieces to press on top for visual appeal.

4. 4

   Preheat your oven to 220°C. Stretch the dough onto a lightly oiled baking sheet, forming a rectangle about 1 cm thick.

   Tip: If the dough springs back, let it rest for 5 minutes before stretching further.

5. 5

   Dimple the entire surface with your fingertips, creating a rustic texture, and scatter reserved walnuts on top.

   Tip: The dimples help the flatbread cook evenly and give it character.

6. 6

   Sprinkle coarse sea salt over the flatbread and bake for 22-25 minutes until golden brown and the edges are crispy.

   Tip: The flatbread is ready when it sounds hollow when tapped on the bottom.

7. 7

   Remove from the oven and cool on a wire rack for 5 minutes before slicing and serving.

   Tip: Drizzle with a touch of olive oil while still warm for extra flavour.