Flatbread with rasted peppers and courgette

Prep 0 h : 40 m
Cook 0 h : 10 m


  • 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.