Winter Grazing Table

Prep time: 1 hour

Cook time: 30 minutes

Serves: 8 People

Flatbreads, Roasted Capsicums, Sobrasada & Buratta.

This is our ultimate ‘Winter Grazing Table’ styled with beautiful pieces from our friends @saltandpepperhome . Learn how to make homemade flatbreads, roast your own capsicums, crispy Sobrasada & oozy spicy Buratta, it literally is a match made in heaven!

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  • Prep time: 1 hour
  • Cook time: 30 minutes
  • Total time: 1 hour 27 minutes
  • Serves: 8 People


  • 400 g Plain flour, +extra for dusting
  • 275 ml Cold filtered water
  • 7 g Sachet of dried yeast
  • Pinch flakey salt
  • Spray olive oil
  • 100 g Semolina flour
  • 3 Red capsicums
  • Olive oil
  • Pinch flakey salt
  • Pepper
  • 150 g Sobrasada
  • 1 ball Buratta cheese
  • 1 Tbsp Chilli oil


  • 1)

    Combine 400g plain flour, 7g dried yeast & 275ml cold filtered water and pinch of flakey salt to create dough. If still sticky add some plain flour until dough forms and you are able to knead it without dough sticking to your hands. Knead the dough for 5-10 minutes until it become smooth and elastic. Set the dough aside in a bowl and spray with olive oil and leave in a warm spot to double in size (1hr). 

  • 2)

    While dough is rising remove the stalks and seeds from three red capsicums and drizzle them in olive oil and roast in hot oven until they blister. (for a conventional over pop onto grill mode or 240C fan forced and keep and eye on them) Turn them so they are charred on all sides. Then remove them from the oven and pop them into a bowl and cover with cling film and set aside to cool. 

  • 3)

    Once the dough has doubled in size, divide into 8 equal portions and roll them into dough balls and coat in semolina and set them aside on a chopping board or baking tray. 

  • 4)

    Pop the Sobrasada into an oven proof pan or dish ready for the oven.

  • 5)

    Peel the charred skins off the capsicums once they have cooled and finely slice them into a bowl and cover with olive oil, flakey salt & good crack of pepper.

  • 6)

    Pop some semolina onto your bench and stretch the flatbreads out into a hand sized dough and press your fingers into the middle. Pop them either onto a baking tray or on a peel if your using a pizza oven with plenty of semolina to stop them from sticking then spray with olive oil and pop into hot oven (240 fan forced or 400C pizza oven( until they have some nice browning on the surface then remove them and pop them onto a chopping board or plate and drizzle with olive oil and flakey salt.

  • 7)

    Once all the flatbreads are cooked pop the Sobrasada into the oven until it becomes nice a crispy on top. It only takes a few minutes in a really hot oven. Once its cooked pop it straight onto a plate and drizzle with the oil from the pan.

  • 8)

    Pop the Buratta into a bowl and split it in half and drizzle with some chilli oil.

  • 9)

    You can then plate everything up in the middle of the table and enjoy!

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