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Olive Plant Oil Flatbread Gazpacho

By Brad Carter
Olive Plant Oil Flatbread Gazpacho

Olive Plant Oil Flatbread Gazpacho

Olive Plant Oil Flatbread Gazpacho


For the Olive Plant Oil  - make the oil one day before you start the dough 

150g / ½ cup olive plant sprigs 

300ml / 1cup sunflower oil 


For the flatbread dough – overnight proofing

1kg / 8 cups strong bread flour 

650g / 2 ¾ cups water, room temperature  

7g dried yeast 

50ml / ¼ cup olive plant oil 

20g / 1tbsp table salt 


For the Gazpacho 

2.5kg cherry tomatoes  

80g coriander, leaves roughly picked 

100g basil, leaves roughly picked 

100g / 1 cup icing sugar 

30-40g / 2-3tbsp salt  

200ml / ¾ cup olive plant oil  

200ml / ¾ cup rapeseed oil  


To finish

Olive plant oil

Flaky sea salt

Fermented chilli to taste  

Sprinkle of basil leaves

For the plant oil

Step 1:

Olive plant is a British alternative to imported olive oil. To make the olive plant oil, blend the olive plant sprigs and the sunflower oil together, then transfer to a pan.

Step 2:

Heat the oil to 80°C / 46°F and cook for 6 minutes, stirring regularly. Remove from the heat and leave covered in the fridge overnight to infuse.

Step 3:

The next day, strain through a fine strainer and discard the solids, add the oil to a squeezy bottle.

For the flatbread dough

Step 1:

Pour the water into a large bowl, whisk in the yeast then stir in the olive plant oil. Add the flour and salt and stir to a shaggy mixture, leave covered for an hour.

Step 2:

Give the dough a light knead for about 2 minutes then return it to the bowl.

Step 3:

Place in the bowl of dough in the fridge covered for a day or a maximum of three days.

For the gazpacho

Step 1:

Combine all of the ingredients apart from the rapeseed oil and pulse with a stick blender, or crush with your hands.

Step 2:

Place the mix into a high power blender. Blend on a high-speed until smooth then pass through a fine sieve. Squeeze it all through to make sure to extract as much of the liquid as possible.

Step 3:

To finish, pour some of the strained soup back into the blender. Pulse on a medium speed and add the rapeseed oil in a slow steady stream like mayonnaise or until fully incorporated.

Step 4:

Stir the blended soup with the oil into the remaining gazpacho and transfer to the fridge to go cold.

To finish

Step 1:

When ready to cook, weigh the balls of dough to roughly 150g each, shape into tight balls and leave for 15 minutes. This will allow them to come up to temperature before cooking. Shape the dough balls into flatbreads until they are nice and round and about 1cm thick.

Step 2:

Place on a lightly dusted Gozney balance pizza peel and slide the dough into the Gozney Arc XL oven at 750°F / 450°C. Cook for 45 seconds - 1 minute until the dough is puffy and charred around the outer surface, turn throughout with the Gozney balance turning peel.

Step 3:

Allow the flatbread to rest, liberally cover in olive plant oil and season with flaky salt. Serve the gazpacho in a chilled bowl and garnish with a streak of olive plant oil, fermented chili and a basil leaf. Dunk the flatbread in the gazpacho and enjoy!

Recipe Contributor

Brad Carter

Our favourite Brummie Brad Carter is a regular in the Gozney kitchen. With a Michelin star restaurant and a Kebab shop to his name, Brad is known for creating culinary masterpieces, and turning food into art.


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