There’s something nostalgic about this delicious combination – it’s like a savoury version of tinned peaches, cornflakes and milk. The excess toasted fennel seed oil is lovely on pasta, with fried eggs or in dressings.
125 grams burrata (you could also substitute with mozzarella)
3 yellow fleshed peaches, skin on, cut into wedges
½ teaspoon flaky sea salt
Fennel seed oil
3 tablespoons fennel seeds
1 cup extra virgin olive oil
2 ¾ cups plain white flour
⅔ cup wholemeal flour
2 teaspoons table salt
1 cup olive oil
1 cup water
flaky sea salt and extra olive oil, to finish
Preheat the oven to 160°C fan bake.
Line a tray with baking paper.
Peaches: Place a large frying pan over a high heat. Add the peaches and fry for 2 minutes on each side before reducing the heat. Cook for a further 5 minutes until soft, sticky and lightly charred. Remove from the heat and sprinkle with sea salt. Set aside to cool.
Fennel seed oil: Toast the fennel seeds in a small dry pan over a medium heat, until the seeds begin to pop and brown slightly. Reduce the heat and pour in olive oil. Heat gently for 5 minutes. Remove and leave to cool before pouring into a jar. Store in a cool place until ready to use.
Lavosh: Sift both flours and salt into a medium-sized bowl and stir to combine. Make a well in the centre and gradually pour in the oil and water, stirring to combine as you go. Once the mixture is combined, cover with a clean tea towel and leave for 45 minutes.
Divide the dough into 6 pieces on a floured surface. Roll out each piece as thinly as possible, brush generously with oil and sprinkle with sea salt before transferring to the tray and baking for 15-20 minutes or until bubbly and crisp. Transfer to a wire rack to cool. Once cool, break into rustic pieces.
To serve: Drain burrata and place on a large plate. Layer peach slices around the cheese and drizzle with 4 tablespoons of toasted fennel oil.