Fontina & Artichoke Flatbread

Everybody loves flatbread and you will be amazed at how easy and delicious it is to make.


  • FLATBREAD  ·   
  • baking powder  ·  1 teaspoon 
  • all purpose flour  ·  4 cups 
  • baking soda  ·  1 teaspoon 
  • salt  ·  1 teaspoon 
  • Herbies Garlic Powder Granulated  ·  1 teaspoon 
  • sugar  ·  1 teaspoon 
  • milk  ·  2 cups 
  • olive oil  ·  5 tablespoons 
  • crème fraiche  ·  1 cup 
  • fontina cheese  ·  2 cups 
  • mayonnaise  ·  1/2 cup 
  • Salt and pepper to taste  ·   
  • red onion  ·  1/4 cup 
  • roasted artichoke, sliced  ·  1 cup 
  • bacon, cooked and cut into 1" long strips 1/4" wide  ·  1 cup 
  • Herbies Aleppo Chili Pepper  ·  2 tablespoons 



  • Pour milk in a pot over medium heat then add oil and bring it all to a warm temperature.
  • In a separate bowl combine your dry ingredients, flour, salt, sugar, baking powder, baking soda and garlic powder.
  • Combine ingredients with a spatula and create a well for your warm liquid.
  • Slowly pour the liquid into the well fold in the dry ingredients.
  • Use your hands to shape the dough into a bowl.
  • Knead the dough until it gives a soft bounce to touch.
  • Shape it into a ball and then slice a small piece to make the flatbread.
  • Roll out the dough that’s been cut using a rolling pin.
  • Take the very thin rolled out dough, place it in a pan and add a little olive oil before baking .


  • Add the crème fraîche to a bowl
  • Add the mayo and the shredded Fontina cheese
  • Season with salt and pepper to taste
  • With a spatula incorporate all ingredients
  • Cut the artichoke into bite-size pieces.
  • Pull the flat dough out and spread the cheese mixture all over the top.
  • Add sliced red onion and the artichokes and finally the pre-cooked bacon.
  • Return to the oven for 10 more minutes.
  • Slide the flat bread and slice into triangles
  • Sprinkle the secret ingredient Herbies Aleppo pepper over the top.
  • Serve and eat while it’s hot.

Jenny's Tips: -

  • Fontina is a creamy, melting cheese but provolone, gruyere, and gouda cheeses may all be substituted for fontina.
  • For a extra taste sensation marinate the artichoke overnight in olive oil with garlic, herbs and lemon juice before scattering them on the flatbread.

    Joy Sauvignon Blanc

    Joy Sauvignon Blanc

    Crisp and elegant this light gold Sauvignon Blanc has the illusion of citrus and passion-fruit on the nose finishing with a lingering soft, dry melon on the palate.

    Aleppo Chili Pepper

    Aleppo Chili Pepper

    Aleppo Pepper is a highly desirable variety of chili, popular for its warm, fruity flavor and mild chili bite.

    Garlic Powder Granulated

    Garlic Powder Granulated

    Garlic is valued for both its culinary qualities and medicinal attributes and this powder form dissolves readily when added to food making it ideal in salad dressings.