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
Salt and pepper
For the dough:
100g bakers flour
8g fresh yeast
30g olive oil
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.
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.
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.
Remove the flatbreads, drizzle with olive oil and enjoy!