Feta Olive Stuffed Flatbread Recipes

Steps:

• For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
• Mix remaining ¾ cup water and yoghurt into yeast mixture.
• Add 2 tblsps oil and 1 tsp salt.
• Mix in flour, ½ cup at a time.
• Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
• Lightly oil large bowl, add dough, turning to coat.
• Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
• Punch dough down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 400 degrees F (200C).
• For filling: Lightly oil 13 inch pizza pan.
• Turn dough out onto lightly-floured surface.
• Divide dough in half.
• Roll one piece out to ¼ inch thick round.
• Transfer to pan.
• Sprinkle filling ingredients over, leaving ½ inch border all around.
• Roll out remaining dough.
• Place over filling.
• Press edges to seal and press dough down to flatten slightly.
• Bake bread until top is light brown, about 25-30 minutes.
• Cool slightly.
• Serve warm or at room temperature.

Steps:

• Prepare barbecue (medium-high heat). Let dough rest on work surface 15 to 20 minutes. Stretch and roll out dough to thin irregular 16x9-inch rectangle. Sprinkle half of dough evenly with crumbled feta cheese, golden raisins, diced Kalamata olives, and 3/4 teaspoon chopped fresh rosemary; sprinkle lightly with coarsely ground pepper. Fold plain dough half over filling to enclose, forming about 9-inch square. Seal dough edges.
• Sprinkle large piece of parchment paper with flour. Transfer dough to parchment; pierce to release any air pockets. Roll out dough to 11- to 12-inch square. Sprinkle 1/4 teaspoon flaked salt over; press into dough.
• Using parchment as aid, flip dough over onto grill. Sprinkle top with 1/4 teaspoon flaked salt; press into dough. Cook until bottom of dough is brown, 5 to 6 minutes. Turn focaccia over. Brush top lightly with oil. Cook until bottom is deep brown and bread is cooked through, 5 to 6 minutes. Turn bread over onto cutting board; brush top lightly with oil. Sprinkle with remaining 1/4 teaspoon chopped fresh rosemary.

Steps:

• Put all the flatbread ingredients in a bowl with ½ tsp salt and 100ml warm water. Using your hands, bring together to form a dough, adding more water if needed. Tip onto a work surface and knead for 10 mins until smooth and elastic. Return the dough to the bowl, cover with cling film and leave to prove somewhere warm for about 1 hr, or until doubled in size.
• Meanwhile, heat oven to 200C/ 180C fan/gas 6. Put the onion in a roasting tin, scatter over the nigella seeds, oil, thyme and some salt, and toss together. Roast for 25 mins, turning the onion every 5 mins or so to ensure even colouring and cooking. Remove from the oven and leave to cool. Can be made up to two days ahead.
• Tip the dough onto a lightly floured surface. Divide it in two, then roll each piece out into a long oval shape. Transfer each flatbread to a baking sheet. Bake in the oven for 10 mins until puffed up and golden, then spread with onion marmalade and scatter with the roasted onions. Top with the ham, scatter over the crumbled feta, then return to the oven for 5-10 mins more. Scatter with parsley and spring onion, drizzle with a bit more oil, and serve.