Recipe Christmas Flatbread

[Hemulen]

Christmas Flatbread

Serves 12-16 (two oven sheets) | Dough rising time 5-6 hours, preparation & baking time 30 minutes

This is a focaccia-inspired buttermilk flatbread.

Dough ingredients​

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1000 ml/~1000 g buttermilk (or 750 ml milk and 250 ml crème fraîche/700 ml milk and 300 ml yoghourt)​

1200 ml/~630 g plain flour/APF​

100 ml/~40 g rye flour (optional; may be substituted with 100 ml more plain flour)​

50 ml/~65 g (maple) syrup​

4 teaspoons dry yeast​

3-4 teaspoons salt (to taste)​

2 teaspoons rosemary​

2 teaspoons bitter orange/Seville orange​

2 teaspoons dill seeds (or any seeds of your choice; e.g. poppy seeds)​

2 teaspoons fennel seeds (or any seeds of your choice; e.g. sesame seeds)​

Toppings​

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50 ml/~25 g plain flour​

50 ml/~50 g melted, salted butter​

250 ml/~120 g crumbled blue cheese​

250 ml/~120 g crumbled feta (type) cheese​

200 ml/~100 g dried cranberries​

100 ml/~50 g walnuts​

100 ml/~50 g pecans​

12-16 stalks of rosemary​

A pinch of finger salt​

Preparation

Mix all dough ingredients well in a large bowl but don’t knead. Let the loose dough rise under a kitchen towel for 5-6 hours until fluffy. Set the oven to 175°C; fan (or bake the breads individually in 200 °C). Crumble the cheeses. Mix them or make two distinct breads. Line two oven sheets/trays with parchment paper/baking paper. Divide the dough into two with a large spoon or ladle. Sprinkle some flour on top and pat the breads flat (~1-1,5 cm thick) with floury fingertips. Smear the breads with melted butter and arrange the toppings (cheese, cranberries, walnuts, pecans and rosemary stalks) in free form. Sprinkle a pinch of finger salt to finish. Bake in the oven for ~20 minutes or until set and slightly browned. Serve with gluhwein/glogg or red wine.