Food writer, Delaney Mes shares her recipe for fennel, mint and ricotta flatbread. One that is nice and easy!
Fennel, mint and ricotta flatbread by Delaney Mes Photo: Delaney Mes
Fennel, mint and ricotta flatbread
Makes one large flatbread.
This is a great base recipe that you can mix up the toppings with, depending on what you have in the fridge. You could serve it like pizza, as a light lunch with salad, or cut it into slices as a pass-around canape. It's great as a starter/nibble with a few drinks too.
For the base:
2 cups flour
1 tsp baking powder
1 tsp salt
⅓ cup olive oil
¾-1 cup warm water
For the topping:
½ cup ricotta
½ large fennel bulb
2 tbsp basil pesto
3-4 tbsp parmesan, finely grated
2 Tbsp chopped walnuts
Small bunch fresh mint, finely chopped, plus extra for garnish
Sprinkle chilli flakes
2 Tbsp olive oil
For the base:
Mix the flour, baking powder, salt and olive oil in a large bowl. Make a well in the centre and add the olive oil. Start to mix it in with a wooden spoon and slowly add the water. Start by adding ¾ cup, and add the rest if you need it. The dough should come together quite quickly. Sprinkle a little flour over the dough and knead with your hands for about a minute until you have a smooth ball of soft dough. Cover the bowl with a tea towel and leave in a warm place for at least half an hour to rise.
For the flatbread:
Preheat the oven to 220C. Roll out the dough onto an oven tray lined with baking paper. Roll it into a large rectangle, about 1cm thick.
Spread the ricotta onto the dough. Thinly slice the fennel and lay it in a single layer on top. Scatter over the walnuts and dollop over the pesto. Grate over the parmesan, sprinkle over the mint and the chilli flakes. Drizzle with olive oil.
Bake at 220C for 25-30 minutes, until the edges of the bread are golden.
Garnish with extra chopped mint and chopped fennel fronds.
