The Great Australian Bake Off

https://www.lifestylefood.com.au/recipes/24801/focaccia-and-yoghurt-flatbreads

LifestyleFOOD.com.au

Filled with sheep's milk feta, pine nuts, fontina cheese and garlic, this flavoursome recipe will not disappoint. 

Ingredients

  • Unfilled

  • 350g bread flour

  • 1 tsp baking powder

  • Sea salt flakes, to taste

  • 350g Greek yoghurt

  • 2 sprigs fresh rosemary leaves finely chopped

  • Truffle oil, to serve

  • Filled - Dough

  • 350g self raising flour

  • Sea salt

  • 1tsp baking powder

  • 350g natural Greek yogurt

  • 1 bunch flat leaf parsley

  • Filling

  • 1 bunch cavalo nero (if not available 1 bunch kale)

  • 2 cloves garlic

  • 50g salted butter

  • 1 leek

  • 200g pine nuts

  • 200g fontina cheese

  • 100g Greek sheep’s milk feta

  • Sea salt

  • Cracked pepper

  • Olive oil (for frying)

  • To Serve

  • Olive oil and balsamic vinegar

Method

  • Unfilled:

  • 1.

    Place all dough ingredients into a mixing bowl and stir together

  • 2.

    Bring together with hands

  • 3.

    Tip out the dough onto floured surface; gently need to bring together

  • 4.

    Place into flour bowl and cover. Roll out pieces of dough.

  • 5.

    Using non-stick fry pan, fry the flat breads in a good splash of olive oil until golden and crispy

  • 6.

    On each side; drain on paper towel; slice into wedges and drizzle with truffle oil

  • Filled:

  • 1.

    Place all dough ingredients into a mixing bowl and stir together

  • 2.

    Bring together with hands

  • 3.

    Tip out the dough onto floured surface; gently need to bring together

  • 4.

    Place into flour bowl and cover

  • 5.

    Finely slice leeks and garlic and sauté in frying pan with splash of olive oil and butter

  • 6.

    Finely chop the cavalo nero and add to pan once leeks have caramelised

  • 7.

    Place pine nuts on baking tray and roast in the oven until golden then add to leek mix

  • 8.

    Leave mixture to cool slightly; finely grate in fontina and crumble in feta; season

  • 9.

    Take a tennis ball size piece of dough, poke a hole in the middle of it and tightly pack in a

  • 10.

    Tablespoon of filling; pinch dough to enclose the filling then gently roll until flat on floured surface

  • 11.

    Using non-stick fry pan, fry the flat breads in a good splash of olive oil until golden and crispy

  • 12.

    On each side; drain on paper towel; slice into wedges and serve

Nutritional information

Nutritional analysis per serving (26 servings)

  • Energy 353kj
  • Fat Total 25g
  • Saturated Fat 6g
  • Protein 9g
  • Carbohydrate 23g
  • Sugar 1g
  • Sodium 239mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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Notes

The Great Australian Bake Off Companion cookbook is published by Hachette Australia, RRP $39.99

 

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