Spiced Tomato & Elderflower Giant Brushetta

Sometimes you never know the value of a moment until it becomes a memory. Life is transient. Grab it with both hands and enjoy it before its gone. Don’t take loved ones for granted.

Nothing unites people than a shared table. Big platters of food where hands are free to dive in, grab and scoop, manners cast aside in favour of mucky fingers and laughter.

Sometimes bigger IS better, especially when it comes to food. Make this, have family, friends, drinks, and plenty of wipes at the ready and get ready to laugh until the sun has long set….



180ml Warm Water

7g Instant Yeast

1 tbsp Caster Sugar

240g Bread Flour

¾ tsp Salt

Olive Oil to rub and drizzle

Fresh seasonal Tomatoes, chopped into a plethora of shapes and sizes

Fresh Basil Leaves & Shaved Parmesan

1 tbsp Elderflower Cordial

1 tsp Hot Sauce

1 tsp Balsamic Vinegar

Flaky Salt & Olive Oil to serve


1. Begin with the dough. Boil the kettle and fill a small jug, allow to warm then pour away the water.

2. To the warm jug, add the warm water, yeast, and 1 tsp of the measured sugar. Allow to stand for 10 minutes while you weigh the remaining ingredients.

3. Add the flour, salt, and remaining sugar to the bowl of a stand mixer. Mix to combine then pour in the yeast mixture. Mix with a spoon then attach a dough hook.

4. Knead on medium for 10 minutes or until you have a smooth, shiny dough that comes away from the sides. This is a wet dough so persevere, it will come together. You can also knead this by hand for an amazing arm workout!

5. Rub your hands with olive oil and smooth over the ball of dough. Rub oil around a large bowl and place the dough inside. Cover and allow to rise for 45-60 minutes or until doubled in size.

6. Meanwhile heat your oven to its hottest setting (mine is 275C) and place a pizza stone or metal baking sheet inside to warm up.

7. When the dough has risen, lightly flour your work surface and your hands and gently stretch the dough into a round. It will pull back but allow it to rest for 30 seconds or so between each stretch. Brush with olive oil.

8. Quickly place on the hot stone and bake for 10 minutes or until poufy, charred and risen.

9. Meanwhile, mix the tomatoes with the elderflower, hot sauce and vinegar. Tumble onto the hot bread, drizzle with plenty of olive oil, sprinkle with salt and garnish with parmesan and basil.

10. Serve and let the fun begin.