Parmesan Garlic Flatbread

Recipe's preparation

Place diced Parmesan and garlic into the "Closed lid" and grate10sec, speed 9.

Decant the cheese into another bowl and without rinsing the"Closed lid" continue with the bread dough.

Place warm water, sugar and yeast into the"Closed lid" and mix for 1 min, 37C, speed 2.

Add the flour, 45g olive oil and salt to the bowl and knead "Dough mode" 5 min.

Empty the dough onto a work surface, form into a ball and place into a greased bowl, making sure the upper surface is lightly coated in oil.

Cover the bowl with clingwrap or a silicon mat & tea towel and place in a warm spot to rise about 1 & 1/2 hours or until tripled in size.

Punch the dough down and turn on to a floured surface. Knead briefly before shaping into a ball. Flatten slightly and sprinkle with 2/3 of the garlic cheese mix and the oregano.

Press down lightly on the dough and fold in half, enclosing the cheese mixture. Knead for a few minutes until fully incorporated.

Roll out or press into a 30cm pizza pan.

Cover as before and stand in a warm place for about 45min or until doubled in size.

Make indentations over the surface with your fingers before drizzling with about a tablespoon of olive oil. Sprinkle with the remaining cheese and sea salt.

Bake at 220C for about 20 min until golden brown. Allow to cool slightly in the pan about 5 min before cutting into slices or wedges to serve.