Baron Bigod & Wild Honey Flatbread

We're a little bit in love with Wild Restaurant in Hertfordshire. 

Everything they do is rooted in the land... very much like our ethos here at Fen Farm... and Chef Patron Matt Larcombe has kindly shared his mouth-watering Baron Bigod and Wild Honey Flatbread Recipe. 

It's the perfect addition to a mezze style lunch... or to rip and devour by itself. 

Ingredients:
350g 00 flour
315g cold water
10.5g Maldon sea salt
1.9g fresh yeast
240g Baron Bigod cheese
Wild Farm honey (or similar)
20g Wild Farm chives (or similar)
Rapeseed oil

Method:

1. Mix the flour with 270g of the cold water (keep the remaining 45g aside) until it comes together.
2. Leave the dough to rest for 2 hours.
3. Dissolve the yeast and salt into the remaining cold water.
4. Add this to the dough and mix it in gently using a dimple-pressing motion until fully incorporated.
5. Every 45 minutes, give the dough a gentle stretch and fold. Repeat 4–5 times.
6. Leave the dough to rest for 30 minutes at room temperature.
7. Place the dough in the fridge and leave it for 48 hours.
8. After 48 hours, portion into 140g balls and place in a pizza tray or container.
9. Mould the dough into a circular shape with a dip in the middle using semolina flour.
10. Place 60g of matured Baron Bigod cheese into the dip, and lightly brush local rapeseed oil around the edges.
11. Place into a pizza oven until cooked.
12. To Finish, drizzle Wild Farm honey around the edges and top with Wild Farm chives.

Thank you for creating and sharing Matt... we hope to see you at Wild soon!