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Mediterranean Feta & Mint Flatbread with Morcotte 00 Flour

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  3. Mediterranean Feta & Mint Flatbread with Morcotte 00 Flour
Posted Date : 16 Aug 2025
An easy feta and mint flatbread recipe using Morcotte 00 flour for soft texture and authentic Mediterranean flavour.
BAKE TEMP : 240°C
MIXING TIME : 10 - 12 MINS
BAKE TIME : 10 - 12 MINS
PREP TIME : 210 - 240 MINS

Ingredients

DOUGH
Cold Water (approx. 6-8°C) - 680 68%
Fresh Yeast - 25gm 2.5%
Sea Salt (Fine) - 20gm 2.0%
Olive Oil - 40gm 4.0%
Sugar - 20gm 2.0%
 
TOPPING
Feta Cheese, crumbled - 200gm
Fresh Mint Leaves, finely chopped - 25gm
Garlic, fresh, minced (optional) - 15gm
High-Quality Olive Oil - 50gm
Black Pepper, freshly ground - 5gm
Sesame Seeds (optional garnish) - 10gm

Method

1. Mise en Place & Topping Preparation:
  • Ensure all dough ingredients are accurately weighed.
  • Topping: In a separate bowl, combine the crumbled feta cheese, chopped fresh mint, and minced garlic (if using). Add 20g of the olive oil and the freshly ground black pepper, then gently toss to combine. Set aside.
2. Mixing (Direct Method - Spiral Mixer):
  • Incorporation: In the bowl of a spiral mixer, combine the Morcotte 00 Flour, salt, and sugar. Crumble the fresh yeast and add it to the bowl.
  • Add the cold water. Mix on low speed (Speed 1) for 4 minutes until a cohesive dough forms.
  • Development: Increase to high speed (Speed 2) and mix for 6-8 minutes. In the final 2 minutes of mixing, slowly pour in the 40g of olive oil.
  • Continue mixing until the dough is smooth, elastic, and fully developed, pulling cleanly from the sides of the bowl.
  • Desired Dough Temperature (DDT): 24°C – 26°C.
3. Primary Fermentation (Bulk Proof):
  • Transfer the dough to a lightly oiled, covered container.
  • Allow a primary fermentation for 60-90 minutes at ambient temperature, until the dough is visibly airy and has risen by at least 50%.
4. Division and Pre-shaping:
  • Gently release the risen dough onto a lightly floured surface.
  • Divide the dough into 15 uniform pieces (approx. 120g each).
  • Pre-shape each piece into a smooth ball. Cover and allow a bench rest of 15-20 minutes to relax the gluten.
5. Final Shaping & Topping:
  • Preheat a deck oven or a conventional oven with a baking stone or heavy steel tray to 240°C (465°F).
  • On a floured surface, roll or stretch each dough ball into an 18-20 cm (7-8 inch) oval or round, approximately 4-5mm thick.
  • Place the shaped rounds onto parchment-lined baking trays.
  • Using a silicone brush, lightly coat the top surface of each flatbread with the remaining olive oil.
  • Evenly distribute the prepared feta-mint mixture over the top, leaving a 1cm border around the edge.
  • Sprinkle the border with sesame seeds for a decorative finish.
6. Final Fermentation (Proof):
  • Allow the topped flatbreads to rest for a short final proof of 20-30 minutes. They will become slightly puffy.
7. Baking:
  • Load the trays into the preheated oven.
  • Bake for 10-12 minutes, or until the base is golden brown and the feta is softened and lightly caramelized at the edges.
  • Remove from the oven and allow to cool for a few minutes on a wire rack before serving.
8. Finishing:
  • For optimal presentation and flavour, drizzle with extra virgin olive oil and garnish with a few fresh mint leaves just before serving.

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