Get the Recipe:Cheddar, Pancetta and Apple Flatbread
This delicious Cheddar, Pancetta and Apple Flatbread is one of my favourite flavour combinations. Enjoy this one and more, with this easy flatbread dough recipe, too!
Flatbread Dough: (makes four 5x14-inch flatbreads or start with store-bought flatbread)
2 1/2cupsall-purpose flour
1teaspoonsalt
1cuplukewarm water
1Tablespoondry active or instant yeast
1Tablespoonhoney
1/4cupolive oil
Toppings: (for one 5x14-inch flatbread - increase as necessary)
1cupgrated or crumbled aged white cheddar
1/4cupcooked pancetta or bacon, diced
1/4 - 1/3largeapple, cored and very thinly sliced (no need to peel)
1handfulfresh baby arugula
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Instructions
For the homemade flatbread dough: In a large bowl or the bowl of your stand mixer, combine the flour and salt. In a two-cup glass measure, combine warm water, yeast and honey. Let stand 5-10 minutes.
Add proofed yeast mixture and olive oil to bowl with flour and salt. Stir into a smooth dough, adding a few more tablespoons of flour, if necessary to make a smooth, moist (but not sticky) dough. Place into a greased bowl and cover with greased plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.
Pre-heat oven to 400° F. with racks in upper third and lower third of oven. Prepare two baking sheets with parchment paper.
Remove risen dough to a well-floured surface. Cut dough into 4 equal portions. Roll each portion on a floured surface to 1/4-inch thickness. Your flatbread can be any size or shape. If making oblong ones, just be sure they aren't longer than the length of your baking sheet, so it doesn't hang over the edge. Somewhere around 5-inches wide to 14-inches long works well. Place two flatbreads side-by-side onto each baking sheet. Let stand at room temperature for 10 - 15 minutes to rest.
Bake in pre-heated oven for 5 minutes, then switch baking sheets top to bottom and front to back. *If you have some large bubbles, poke them several times with the point of a sharp knife. Bake another 5-7 minutes, until firm and starting to turn golden in spots. *Don't over-brown if you intend to re-bake flatbreads with toppings later on, to avoid over-browning when you bake the second time with toppings.
Remove flatbreads to a cooling rack to cool. (If making cheddar-apple flatbreads immediately, leave oven on and set to 400° and keep baking sheets with parchment handy to re-use)
Once flatbread have cooled a bit, top with cheddar and cooked pancetta/bacon. A little freshly ground black pepper, is nice here. Arrange thinly sliced apples overtop. Return to parchment-lined baking sheet and pop back in to the oven for 7-10 minutes, or until cheese is melted and golden and apples have softened. Allow to cool slightly, then top with fresh arugula. Cut into triangles for serving.
Notes
Be sure to read the notes above this Recipe Card, for more tips, options, substitutions and variations for this recipe!