Usually during the evening I enjoy having a glass of red wine with my lovely husband assorted with a side dish. Tonight the choice has been made for a dried apricot and caramelised onions flatbread.
500 gr. All Purpose Flour
2 teaspoons Dry Yeast
300 ml Lukewarm Water
1 tbsp. Olive Oil
For Caramelised Onions:
1 big Onion, thinly sliced
2 tbsp. Butter
1 tbsp. olive Oil
2 tbsp. Balsamic Glaze
1 pinch Granulated Sugar
1 tbsp. Olive Oil
100 gr. Grated Cheese
50 gr Parmesan
100 gr Dried Apricots, sliced
50 gr. crumbled Feta Cheese or Goat Cheese (optional, but recommended)
For the Dough:
🔸 Add water, yeast, sugar, olive oil and flour in a mixer and pulse until well mixed. You can also use a large bowl and your hands to knead.
🔸 Mix/ Stir until the dough is forming into an elastic ball and is beginning to pull away from the sides of the bowl. (Add more flour, in case that dough is too sticky)
🔸 When dough is ready, place it in a clean large bowl and allow to rise for an hour, until doubled in size.
🔸 After 30 minutes preheat oven in 200 degrees (Fan).
For caramelised onions:
🔸 Add butter, olive oil, balsamic and sugar in a pan and put over high heat.
🔸 As soon as the butter and sugar melt, add the onions. Stir to combine and sweat for 5 minutes.
🔸 When all liquids have evaporated, lower heat.
🔸 Continue to cook and stir often, until the onions turn brown. (This may take 15-20 minutes)
For baking Dough:
🔸 With a rolling pin work the dough in your wanted shape.
🔸Transfer dough to an oven pan with baking paper and spread dough with olive oil.
🔸 Sprinkle dough with grated cheese and parmesan.
🔸 Bake for 15 to 20 minutes (depends the oven).
🔸 Add caramelised onions, apricots, arugula, balsamic glaze and if wanted crumbled feta or goat cheese.