Garlic, Parmesan and Dukkah Flatbread
375ml (1 ½ cups) warm water
Pinch of caster sugar
️2 tsp (7g/1 sachet) dried yeast
️600g (4 cups) plain flour, plus extra for dusting
1 tsp salt
¼ cup extra virgin olive oil, for brushing
️¼ cup melted garlic butter, to brush on the base
1 cup fresh parmigiana cheese, grated
️½ cup @tableofplenty Classic Dukkah
Combine the water, yeast and sugar in a small bowl. Set aside for 5 minutes or until foamy.
In a large bowl, combine the flour and salt and make a well in the centre.
Add the yeast mixture and oil.
Use a round-bladed knife in a cutting motion to mix until the mixture is combined. Use your hands to bring the dough together in the bowl.
Preheat your oven to 180 degrees Celsius.
Brush a bowl lightly with oil. Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Place in the prepared bowl and turn to coat in oil.
Cover with a tea towel and set aside in a warm, draught-free place to rise for 30 minutes or until the dough doubles in size.
Dust the work surface with flour. Knead the dough and form it into a long cylinder. Divide it into thirds or just roll it out into a large rectangle flatbread shape using a rolling pin.
Place onto a tray lined with parchment paper. Brush the garlic butter on the base, then spread the cheese and dukkah on top and bake for around 15 minutes at 180 degrees Celsius fan forced.
Serve with some delicious Caramelised Onion Hummus.