Impress with these fluffy vegan homemade flatbreads,a great dinner party starter, serving two per person. Our Fig & Mint Chunky Tapenade loves freshly made bread!

Homemade vegan flatbread with Olive Branch Fig and Mint Tapenade, caramelised red onion, toasted hazelnuts, rocket and ‘creamy’ mustard dressing.

(serves 4)
Ingredients:
for the flatbreads:
  • 7g sachet of fast acting dried yeast
  • 1/2 tsp salt
  • 1/2 tsp sugar
  • 125ml oat or soy milk, warmed
  • 60ml soy yoghurt
  • 1 tbsp melted dairy free spread
  • 225g strong white bread flour
  • 1 tbsp of melted dairy free spread mixed with 1 tbsp of Olive Branch extra virgin olive oil, to brush the dough
For the topping:
  • 2 red onions sliced
  • 2 tbsp Olive Branch extra virgin olive oil
  • 1 tsp soft brown sugar
  • 1 tbsp dairy free spread
  • 50g blanched hazelnuts
  • 100g rocket
  • 1 jar Olive Branch Fig and Mint Tapenade
  • 60ml soy yoghurt
  • 1 tbsp dijon mustard
  • salt and pepper
To make the flatbreads:
  1. Add the dried yeast and sugar to the warm milk, leave for 5 minutes and then stir in the yogurt and melted butter
  2. Combine the flour and salt in a bowl, make a well in the centre, pour in the liquid and mix to make a dough.
  3. Turn out the dough onto a floured board or work surface and knead until smooth. Place back in the bowl and cover with oiled cling film. Put in a warm place for 30-40 minutes until the dough has risen and is soft to touch.
  4. Divide the dough into eight pieces. roll into balls and flatten with a rolling pin until roughly 5mm thick
  5. Heat a griddle pan or non stick frying pan over a low to medium heat. Brush each flatbread with the melted spread and oil mixture. Cook the breads for 2-3 minutes on each side.
For the topping:
  1. Preheat the oven to 180c
  2. Add the onions, 1 tsp of the olive oil, soft brown sugar and dairy free spread to a large roasted dish and mix until evenly coated. Roast in the oven for 20-25 minutes until the onion is brown and has started to crisp.
  3. Put the hazelnuts in a small roasting dish and toast in the oven for 3-5 minutes, when cooled, roughly chop.
  4. For the dressing, mix the soy yogurt with 1 tbsp of the olive oil, the dijon mustard and a pinch of sea salt and black pepper.
To assemble, top  each flatbread with a nice big tablespoon of Olive Branch Fig & Mint Tapenade, some of the roasted red onion, a handful of rocket, a sprinkle of toasted hazelnuts and drizzle with the creamy dressing.

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