Go flat out

COURGETTE FLATBREAD WITH HERBS AND GOAT’S CHEESE

INGREDIENTS

(Makes 3)

For the flatbreads:

500g strong white bread flour, plus extra for dusting; 1tsp fine sea salt; 1tsp fast-action dried yeast; 2tsp crushed fennel seeds; Finely grated zest of 1 lemon; 2tbsp extra-virgin olive oil, plus extra for greasing; 4tbsp natural yoghurt For the topping: 4tbsp extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1.2kg courgettes, sliced into 5mm rounds; 1 small handful of dill, chopped; 1 small handful of mint, leaves picked and thinly ribboned; 1 small handful of basil, chopped; 1 small handful of chives, chopped; 150g soft goat’s cheese; Pinch of chilli flakes (optional); Sea salt and freshly ground black pepper

METHOD

1. Place the flour, salt, yeast, fennel seeds and lemon zest in a large bowl. Add the oil, yoghurt and 275ml of water and mix everything thoroughly until it forms a dough. Turn out onto a lightly floured surface and knead for 10 minutes, until smooth.

2. (You can use a stand mixer with a dough hook for this part.) Shape the dough into a rough round and place in a lightly oiled bowl; cover with a cloth and leave to rise in a warm place up to 24 hours.

3. When you’re ready to make the flatbreads, start the topping. Place a large, heavy-based pan over a medium heat. Add half the olive oil and when it’s hot, add the garlic and sizzle for a few seconds, then add the courgettes. Season.

4. Cook the courgettes slowly over a gentle heat, stirring regularly, for about 25 minutes or so. Take the pan off the heat, stir all but a handful of the herbs into the courgettes, then season.

5. Place three baking sheets in the oven and heat the oven to 240°C/220°C fan/475°F/ gas mark 8.

6. Turn out the dough onto a floured surface, and cut into three pieces. Form each piece into a neat round and leave for 20 minutes. Roll out the pieces of dough. They want to be quite thin.

7. Take the baking sheets out and place a rolled-out dough on each. Spread the courgette mixture evenly over the top of each. Dot the goat’s cheese over the top of the courgette mixture and trickle all over with some of the remaining olive oil. Add the chilli flakes, if using, and a sprinkling of salt and pepper, too.

8. Place the trays in the oven for 12-14 minutes, or until the dough is puffed up and golden around the edges.