Peach, honey & thyme flatbread recipe
Last Sunday I hosted a pop up at Wild by Tart in Victoria, we served up a 4 course menu to just under 200 wonderful people.
I designed the menu with Chef Mattie and we focused on seasonality, using the best ingredients we could get our hands on and really and truly - making food that we want to eat.
For starters we served an Italian peach, Graceburn, honey & thyme flatbread with scotch bonnet oil. The fluffiness of the warm bread along with the slight char on the crust complimented the creamy cooling Graceburn cheese and sweet acidic Italian peaches- which we tossed in a light scotch bonnet oil to add a small undertone of warmth (but not overpowering heat). We then brushed the crust lightly with clarified butter, drizzled over some honey and finished with some picked thyme, black pepper and Maldon salt. Et, Voila!
For this dough we will start by making a polish, that’s a pre ferment, which will improve the flavour of the dough without using a sourdough starter. Once you’ve made this dough once you’ll be hooked.
Here I’m using Graceburn Dairy cheese which is very similar to feta except it’s British and kept in brine. If you can’t find it use feta in it’s place!
Makes 6 flatbreads
150ml room temp water
150g strong white flour
¼ tsp dried yeast
110ml room temp water
¼ tsp dried yeast
320g strong white flour
9g maldon salt
50g melted butter
1 bulb Roasted garlic
2 ripe peaches
½ bunch Fresh thyme
120g Graceburn cheese/Feta
Ground black pepper
Scotch bonnet oil/chilli oil
· Make the poolish by stirring together the water, flour and yeast in a large container. Cover and leave overnight at room temperature.
· In the bowl of a stand mixer, mix together the flour and salt, add in the water, yeast and all of the poolish
· Mix on a low-medium speed until a dough forms
· Turn the machine off and let it relax for 5 minutes
· Mix on a medium speed for 10-15 minutes until a smooth dough forms
· Generously grease a large bowl