Four-cheese fondue flatbread with giardiniera

For giardiniera, combine vinegar, sugar, fennel seeds, bay leaves, 250ml water and 3 tsp fine sea salt flakes in a saucepan and stir over medium heat until sugar dissolves. Bring to the boil, add cauliflower, return to the boil, then cook until just tender (4 minutes). Remove from heat. Cool cauliflower in pickling liquid (30 minutes). Place cauliflower, remaining raw vegetables, olives and chillies in a large, sterilised jar. Pour over cooled pickling liquid to cover, then seal and refrigerate overnight to pickle. Pickles will keep refrigerated for up to 1 month.

For flatbread dough, place yeast, sugar and 100ml tepid water in a jug, whisk to combine and stand until frothy (10 minutes). Whisk wine, olive oil, 1 tsp fine sea salt and 80ml tepid water in a large bowl to combine. Stir in 150gm flour to create a thin batter. Stir in honey and yeast mixture, then add remaining flour and stir until a shaggy dough forms. Turn onto a clean work surface and knead until smooth (5 minutes). Place in a lightly greased bowl, cover and stand until double in size (45 minutes).

Preheat oven to 240°C, fan-forced. For cheese filling, combine all ingredients in a bowl and season with pepper.

To assemble flatbread, punch down dough, divide in half and knead each portion until smooth. Cover and rest for 15 minutes. Roll out one piece of dough on a lightly floured surface to a 40cm x 30cm rectangle, transfer to a large baking tray lined with baking paper, then spread with cheese filling, leaving a 1cm border. Roll remaining portion of dough to roughly the same size, lay on top of cheese filling and gently press edges together. Fold sides inward and pinch to seal. Slash top at 3cm intervals to allow steam to escape, then brush with oil. Bake until golden and cheese is melted (15-20 minutes). Cut warm cheese fondue flatbread into squares and serve with giardiniera on the side.