Portabellini & Bocconcini Flatbread


It’s the holidays! You’ve got a bit more time on your hands, so turn your cooking talents to making your own bread. We love this Portabellini & Bocconcini Flatbread https://bit.ly/2kpIKbn recipe – perfect as a festive meal starter, cut into wedges and served with convivial drinks or just today’s superb veggie lunch option! #winddown #yearendfunction #fingerfood #entertaining #familyandfriends


Portabellini & Bocconcini Flatbread

Makes 2 large flatbreads



1 large white onion, diced

olive oil for frying

500g Portabellini mushrooms

fresh thyme sprigs

salt and pepper

150g Bocconcini mozzarella

sundried tomatoes

fresh baby herbs and leaves

2 flatbreads – homemade (see below) or store-bought


1 clove garlic

1tsp sea salt

40g fresh basil leaves

40g fresh rocket

30g Parmesan cheese, grated

80ml extra virgin olive oil

squeeze of fresh lemon juice



1 For the pesto: using a mortar and pestle, grind the garlic clove and teaspoon of sea salt into a puree. Scrape the garlic paste into a food processor for ease; add the basil, rocket, Parmesan and olive oil. Blitz until smooth. Finish with a squeeze of lemon juice and set aside.

2 For the flatbreads: sauté the diced onion with a drizzle of olive oil and a pinch of salt until gently caramelised. Slice the mushrooms and fry them in batches until golden brown. And a few sprigs of thyme as you fry each batch. Season well with salt and pepper and set aside to cool.

3 Preheat oven to 200°C and move the rack to the upper shelf. Brush flatbreads with the basil pesto. Top each one with half of the onions and half the mushroom mix. Rip the bocconcini mozzarella into pieces and scatter over the mushrooms. Bake in the oven for 5 minutes until the cheese is bubbling and the flatbreads are golden brown. Top with pieces of sundried tomatoes, a few dollops of pesto and fresh baby herbs and leaves.



“If you aren’t in a massive hurry to get lunch or dinner on the table then I suggest making the flatbread yourself,” says blogger Bianca Davies. “It’s deeply satisfying making dough with your hands and there’s something super-duper rewarding about knowing you’ve made that baby from scratch. Also, it really only takes a couple of seconds to throw together.”



200g self-raising flour

250g full fat Greek yoghurt

1 pinch of salt



1 In a bowl mix together the flour, yoghurt and salt until it forms a dough. Transfer dough onto a floured surface. Knead for a few minutes. Cut into 2 or 4 pieces depending on desired size. Cover with a dish cloth and allow to rest for 30 minutes.

2 Roll out each section of dough using plenty of flour to prevent sticking or tearing.

Cook the flatbreads in a dry, hot griddle pan. Cook each side for 2-4 minutes until golden brown and cooked through.


Recipe: Bianca Davies, The Secret Life of Bee



STRAP bread of life