Flatbread with rasted peppers and courgette
7g dry yeast
1 tsp caster sugar
250ml lukewarm water
375g bread flour or plain flour
2 tsp salt
4 tbsp extra virgin olive oil
300g brown onions, thinly sliced
285g bottled wood-roasted small whole peppers
2 cloves garlic, thinly sliced
120g green courgette, peeled and thinly sliced lengthways into ribbons
1 tbsp fresh oregano leaves
Step Combine yeast, sugar and water in a medium bowl of an electric mixer.
Stand in a warm place for 10 mins or until bubbly.
Add flour, salt and 1 tbsp of the oil to the bowl; mix with dough hook on knead setting for 8 mins or until smooth and elastic.
Cover dough; stand in a warm place for 30 mins or until doubled in size.
Meanwhile, heat 1 tbsp of the oil in a large frying pan over medium heat; cook onion, stirring, 5 mins or until soft.
Preheat oven to 240°C. Oil 2 large oven trays.
Punch down dough with your fist. Knead dough on a floured surface until smooth. Divide dough into 4 equal portions. Roll dough on floured surface into 30cm ovals; place on trays.
Drain peppers; pat dry, cut into quarters.
Divide onion between bases; top with peppers, garlic and courgette.
Brush courgette with remaining oil; season.
Bake flatbread 10 mins or until bases are golden and crisp.
Sprinkle with oregano; serve immediately.