Peter says: "This is the kind of flatbread I love putting in the middle of the table and letting everyone tear into. It is simple, generous and built around a really dependable dough that gives you a crisp base, soft interior and plenty of flavour from the toppings."
Scroll down to the bottom of this page to get the matching video walkthrough!
- Baker: Peter Sidwell
- Makes: 1 large flatbread, serves 4
- Prep time: 2-3 hours to prove
- Bake time: 25 mins
- Flours used: Matthews Regenerative Pizza Flour
Tomato, Parmesan & Fennel Flatbread
- Place the pizza flour into a large mixing bowl. Add the salt to one side of the bowl and the dried yeast to the other.
- Pour in the water and mix everything together until you have a soft dough and the bowl is relatively clean.
- Transfer the dough to a clean work surface and knead for 5-10 minutes, until smooth and stretchy.
- Shape the dough into a ball, return it to the bowl, cover and leave to prove for 2-3 hours, or until doubled in size.
- Generously oil a large, heavy cast-iron dish or roasting pan.
- Transfer the proved dough into the oiled dish. Using your fingertips, gently press and stretch the dough towards the edges to create one large flatbread.
- Drizzle over some of the extra virgin olive oil, then scatter evenly with the finely grated Parmesan and fennel seeds.
- Arrange the thinly sliced red onion and tomato slices over the surface.
- Drizzle over the red wine vinegar and the remaining extra virgin olive oil, then season with sea salt and freshly ground black pepper.
- Cover loosely and leave for a second prove for around 30-45 minutes, until the dough looks slightly puffed and relaxed.
- Bake in a preheated oven at 200°C for 25 minutes, until the flatbread is golden, cooked through underneath and the tomatoes and onions have softened.
- Remove from the oven and allow to settle for a few minutes before cutting into generous pieces and serving.
Top tips from the Chef
- Do not use a rolling pin after the first prove. Pressing the dough into the oiled dish with your fingertips helps keep more air in the dough.
- Use a heavy cast-iron dish if possible so the base gets good heat and colour while the top bakes.
- Spread the toppings evenly so every slice gets Parmesan, fennel, onion and tomato.
- Give the shaped flatbread its second prove before baking so the dough has time to relax and puff again.
- Serve the flatbread warm, cut into generous pieces for sharing.
