Re-create the Frenchies experience at home over the holidays, with the recipe for our best-selling stone baked flatbreads.


1 red capsicum
1 yellow capsicum
1 garlic head, sliced
Aged cheddar, shaved
Thyme sprigs
Salt and pepper

For the dough:

150g semolina
100g bakers flour
8g fresh yeast
150g water
6g salt
4g sugar
30g olive oil


Step 1
Roast the capsicums with a drizzle of olive oil at 200 degrees celsius for 20-25 minutes. Remove and allow them to cool under a lid so they steam a little. Peel and remove the seeds. Marinate the capsicum flesh in olive oil, sliced garlic and thyme sprigs.
Step 2
Prepare the dough. Using the hook or paddle of your mixer, mix all ingredients except for the olive oil together for 8 minutes. Your dough should be elastic. Slowly add the olive oil by beating the dough at a higher speed for 5 minutes. Rest the dough for 30 minutes, and then cut it into 120g portions.
Step 3
Warm your oven up to a maximum temperature, ideally with a baking stone inside it. Roll your dough into a thin layer, add your capsicum flesh, sprinkle the shaved aged cheddar on top, and season with salt and pepper. Bake for 5 minutes maximum, or until you can see that the dough has risen.
Step 4
Remove the flatbreads, drizzle with olive oil and enjoy!