A breakfast flatbread… genius! Janine Ratcliffe from Olive Magazine has come up with some of our all time favourite recipes and this one will help to showcase some of our new local products. Check out the original here.
- 300g Strong bread flour
- 1 tsp Caster sugar
- 1 tsp Sea salt flakes
- 7g Sachet fast-action dried yeast
- 1 tbsp Natural yoghurt
- 1 tbsp Olive Oil
- 175ml Warm water
- 200g Soft cheese
- 100ml Sour cream
- 1 Shallot, finely chopped
- 2 tbsp Tarragon, finely chopped
- 2 tbsp Chives, finely chopped
- 1 Lemon, zested and cut into wedges
- 200g MacNeil’s Smoked Salmon
- 1/2 Red onion, finely sliced
- Handful of Rocket
- Baby capers or Black Lumpfish Caviar
- Risbury Cold-Pressed Rapeseed Oil with Lemon/Chilli/Oak Smoked
- To make the flatbread, combine the flour, sugar, salt and yeast in a large bowl. In another bowl, mix together the yogurt, 1 tbsp olive oil and 175ml warm water, then gradually mix into the flour to form a soft dough. Tip out onto a lightly floured worksurface and knead for 8-10 minutes until smooth and springy (try not to add too much extra flour when kneading). Put the dough into a bowl, cover and leave it to rise for 1 hour or until it has doubled in size.
- Heat the oven to 220C/fan 200C/gas 7. Tip the dough out onto a worksurface, then roll into a 25cm x 35cm rectangle. Put on a large baking sheet. Brush all over with olive oil and bake for 15-20 minutes or until puffed and golden. Cool on a rack.
- Mix together the soft cheese, soured cream, shallot, herbs and lemon zest, then season with a little salt and plenty of black pepper.
- When the bread has cooled to just-warm, spread the cheese mix all over it. Drape the salmon on top and scatter with red onion, capers (if using) and rocket. Season again and serve cut into squares with the lemon wedges to squeeze over.