Veggie olive oil flatbreads
SERVES 4 INGREDIENTS
2 cups high grade flour
1¼ tsp dried yeast
1 tsp sea salt flakes
¾ cup extra virgin olive oil
¾ cup lukewarm water
4 cloves black garlic (see Tip)
1 clove garlic, peeled
⁄ cup firmly packed flat-leaf parsley
leaves, plus extra sprigs to serve
400g brown mushrooms, cut lengthways
into thick slices
1 medium red onion, cut into
thick rounds
200g haloumi, grated coarsely
250g cherry truss tomatoes
Heat a covered gas barbecue with outside burners set to low and hood closed.
Combine flour, yeast and salt in a large bowl; make a well in the centre. Stir in ¼ cup of the oil and enough of the water for a soft dough to form. Knead dough on a floured surface for 10 minutes or until smooth and elastic.
Place dough in a large, oiled bowl; carefully cover with a clean tea towel.
Stand on a raised rack on the barbecue, hood closed for 2 hours or until nearly doubled in size. Turn dough out onto a lightly floured surface. Knead dough until smooth. Increase barbecue burners to high.
Using a mortar and pestle, pound both garlics, parsley and ¼ cup of the oil until well combined. Season to taste.
Toss mushrooms and onion with remaining oil in a large bowl. Cook over direct heat on the barbecue flat plate for 5 minutes, turning, until golden and softened. Reduce all burners of barbecue to medium.
Divide dough into two portions. Roll each portion into a 20cm x 30cm oval. Spread with the garlic paste; top with mushrooms, onion and haloumi. Cook over direct heat on the flat plate, hood closed, for 15 minutes. Top with tomatoes. Close lid and cook a further 10 minutes or until base is crisp and top is golden. Serve immediately, topped with extra parsley.