Parmesan Flatbread

Instructions

1. 1

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

   Tip: This activates the yeast and ensures your dough will rise properly.

2. 2

   In a large bowl, mix flour and salt together. Pour in the yeast mixture and 30 ml of olive oil, then knead for 8-10 minutes until smooth and elastic.

   Tip: If the dough is too sticky, add flour a tablespoon at a time.

3. 3

   Let the dough rest in an oiled bowl for 30 minutes until it doubles in size.

   Tip: Cover the bowl with a damp cloth to prevent the dough from drying out.

4. 4

   Divide the dough into 4 equal portions and stretch each into a thin rectangle on a baking sheet.

   Tip: Work gently to avoid deflating the air bubbles in the dough.

5. 5

   Brush the flatbreads with the remaining olive oil and sprinkle evenly with minced garlic, grated Parmesan, chopped rosemary, and black pepper.

   Tip: Don't oversaturate with oil, as this will make the flatbread greasy.

6. 6

   Bake at 220°C for 12-15 minutes until the edges are golden brown and the cheese is melted and slightly crispy.

   Tip: Watch closely in the final minutes to prevent burning.

7. 7

   Remove from the oven and top with a pinch of sea salt flakes while still warm.

   Tip: Sea salt adds a delightful finishing touch and enhances the flavour.