Caramelised Onion And Chèvre Flatbread
Gresham Fernandes for The Foodhall Cookbook
Slow-cooked, almost melt-in-the-mouth slivers of onions served on top of long fermented bread with chèvre (goats cheese), olives and arugula. The breezy flavours of this Mediterranean flatbread best paired with your favourite glass of red.
Prep Time 3 hours hrs
Cook Time 30 minutes mins
Overnight Refrigeration 12 hours hrs
Course Appetizer
Cuisine Mediterranean, Modern-European
For the bread (makes extra)
- 2 cups (500 gm) refined flour
- ½ tsp (2½ gm) fresh yeast
- ½ tsp (2½ gm) sugar
- salt to taste
- water as required
For the caramelised onions;
- 1 kg onions, sliced
- ⅓ cup (85 ml) olive oil
- 2 tbsp (30 gm) butter
- a few sprigs fresh thyme, picked
- 1 tbsp (15 gm) garlic, sliced
- salt and black pepper to taste
- ½ tsp (2½ gm) sugar
- generous amount of chèvre (goat cheese)
- 2 tbsp (30 gm) Kalamata olives, julienned
- 6-8 leaves arugula
- a few Arqa pink peppercorns
For the bread, combine together the flour, yeast, sugar, salt and water in a bowl; knead into a dough. Refrigerate overnight to proof. Remove the dough the next day and knock it back. Keep aside to rise in a warm place.
For the caramelised onions, heat the butter and olive oil in a pan; add the onions and cook, covered, on low heat for 5 minutes. Add the thyme and garlic; keep stirring, in intervals, to prevent the onions from burning. Cook till soft and tender. Season with salt, black pepper and sugar.
Pre-heat the oven to 250°C/ 490° F. Roll out the dough to 1/2 inch thickness. Bake in the oven till it rises, forms bubbles and is aerated, do not fully cook it. Remove from the oven and while still hot, brush the bread with olive oil. Add the caramelised onion on top with chèvre (goat cheese). Bake again till edges are toasty. Add the olives, arugula, pink peppercorns and some more chèvre, if required.
Serve hot!
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