BBQ Flatbread with Whipped Feta Dip and Spicy Honey

Recipe by: Peter Sidwell

Indulge in this savoury BBQ Flatbread with Whipped Feta Dip and Spicy Honey, featuring sweet and chewy California Prunes. ​


Servings: 2-4
Prep Time:
Cook Time:


Whipped Feta Dip

  • 200g feta
  • 100g ricotta
  • salt and black pepper

Spicy honey

  • 5 tablespoons honey
  • 1 Red chilli chopped, and seeds removed 2 tablespoons lemon juice


  • 130g California Prunes
  • 75ml red wine vinegar

Focaccia bread

  • 500g Strong white bread flour 10g Dried yeast
  • 10g Salt
  • 325ml water
  • 1 tbsp sea salt
  • 30ml olive oil
  • 1 tbsp rosemary fresh


  1. First things first, to make the flatbreads – pour the flour, yeast, and salt into a mixing bowl.
  2. Blend the ingredients together using your hand, then make a well in the centre.
  3. Pour the water in, and mix with one hand holding the bowl, and the other stirring in a
    claw shape.
  4. When a ball of dough forms on your hand and the mixture is clean from the bowl, transfer to a clean work top and knead for 10 minutes until smooth and stretchy.
  5. Return the dough to the mixing bowl, cover, and leave to prove for 1 hour or until it doubles in size.
  6. Pre heat the oven 210 °C.
  7. Once proved scoop the dough back out onto a lightly floured work surface and knock the air out until it’s a flat dough.
  8. Roll the dough out and place on a baking tray.
  9. Drizzle with Olive oil and top with salt and rosemary.
  10. Baked the breads for 40 minutes or until golden and raised into a pocket.
  11. Chop the California Prunes and place in a bowl with the vinegar and leave to soak for 10 minutes before topping the whipped feta.

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