Marinated Peach Flatbread with Blue Cheese and Mortadella
Juicy marinated peaches, rich blue cheese, and paper-thin mortadella come together on a crisp, golden flatbread for a dish that feels both rustic and refined.
Ingredients
Flatbread:
- 200g bread flour
- 100g water
- 2 tbsp Greek yogurt
- ¼ tsp active dry yeast
- Pinch of sugar
- 1 tsp olive oil, more for brushing
- 1 tsp salt
Marinated Peaches:
- 2 peaches, sliced
- ¼ cup olive oil
- 2 cloves garlic, thinly sliced or grated
- Basil leaves, torn
Topping:
- 2-4 slices mortadella
- Blue cheese, crumbled
- Basil leaves
- Toasted slivered almonds, optional
- Hot honey, optional
Instructions
- Make the flatbread: in a medium bowl, combine the flour, water, and yogurt. Mix until no dry spots remain. Cover and allow it to rest for an hour.
- In a small cup, dissolve the yeast and a pinch of sugar in 1 tbsp warm water. Let sit for 5-10 minutes, until foamy.
- Add the bloomed yeast to the dough, squeezing the dough to combine everything well. Add the olive oil and salt. Knead the dough for about 5 minutes on a work surface until smooth.
- Transfer the dough to a lightly oiled bowl and cover. Allow it to prove at room temperature for two hours. Every 30 minutes, uncover, stretch and fold (3 in total): lift an edge of the dough upwards and fold it into the center. Turn the bowl by 45° and repeat until you have worked all the way around. You can see the technique here.
- After 2 hours, turn the dough out onto a lightly floured surface and divide into 2 portions. Roll each portion into a tight ball, then flip over so the smooth side is facing upwards. Place the balls apart in an oiled container, or tray, then cover. Transfer to the fridge overnight (up to 48 hours). Remove the dough balls from the fridge 30 minutes before ready to use.
- Marinate the Peaches: in a small saucepan, heat the olive oil over medium until warm. Add the sliced peaches, basil, and garlic to a bowl. Pour over the warm olive oil and season with salt and pepper. Cover and let sit at room temperature for 1-2 hours. You can also transfer to the fridge, removing 30 minutes before serving.
- When ready to bake: preheat the oven and a pizza stone (if you have it) to 500ºF.
- Transfer the dough to a lightly floured surface. Using your fingertips, gently push out the dough from the centre to make a 1cm-thick bread, keeping your fingers as flat as possible. Flip the dough intermittently, continuing to push the dough out, to form a flatbread (watch the video below).
- Grease a baking sheet with olive oil (or just line with parchment paper), then transfer flatbread to prepared sheet. Brush flatbread with olive oil. Bake for 10-15 minutes , until the crust is golden.
- Top the cooked flatbread with marinated peaches, mortadella, blue cheese, almonds, fresh basil, and drizzle with hot honey. Serve.
Video
@heythereannao homemade flatbread topped with marinated peaches, mortadella, blue cheese, toasted almonds, fresh basil, and hot honey #fyp #summersnack #SnackTime
♬ swatting at flies - ethan mcneal