| Archive for Downsizer For an ethical approach to consumption |
| JH |
Italian FlatbreadGood morning all
I'm looking for a tried and tested recipe for italian style flatbread please - hundreds of recipes on the net but nee dooone that you can actually recommend. A basic recipe would be good so i can add/change the herbs etc. |
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| Penny Outskirts |
I've got one at home, but can't recall it at the moment  It's for foccacia, but I'm sure someone will have one to hand, if not I'll post it when I get home if it's any use to you
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| JH |
Brilliant! thank you
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| Millymollymandy |
I make Delia's focaccia but tend to do one big loaf rather than the mini loaves.
http://www.deliaonline.com/recipes/mini-focaccia-bread-with-red-onion-olive-and-rosemary-topping,774,RC.html |
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| dougal |
For a Focaccia-style thing...
Make up a standard white bread dough, but with the addition of 1g of olive oil for every 10g of flour, so 50g for 500g flour... Let the dough 'bulk ferment' (rise) as usual. (Probably a couple of hours.) Knock it back and incorporate some chopped herbs. Perhaps something like a tablespoonful of sage for a dough made with 500g of flour. Divide into equal sized pieces. (Your choice what size - how big are your pizza baking dishes? Or maybe you have baking trays, or a roasting tin...) Shape, with rolling, stretching, folding as appropriate, to an appropriate size and shape for your pan(s). The dough wants to be no more than about 1 cm thick. Lightly oil your pan(s), put the dough in and before covering it make dimples in the dough. Press your fingers in really deep. The spacing between the holes wants to be rather bigger than the holes... Give it about half an hour to proof. I'd shamelessly use clingfilm to cover. If there was any risk of the dough touching the clingfilm (depends on your pan), I'd oil it lightly to prevent it sticking. You don't want the film to restrain the dough, just stop it drying. (If you have pizza pans with holes in the base, I'd let it proof on a surface without the holes and transfer to the pan for baking - same applies if you are lucky enough to have a pizza stone.). Once you have the dough shaped, its probably about time to start pre-heating the oven. 200C, 220C if you can... Once proofed, with the oven ready, do the topping. Drizzle with olive oil, scatter with a few cloves of very finely chopped garlic, maybe some salt crystals, and some whole herbs to decorate... Baking time will be about 25 minutes. Check them often! Get them out of their pans and onto wire racks as soon as they come out of the oven. Serve warm. And enjoy! |
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| JH |
Hello M3 and thanks - you too Dougal!
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| Millymollymandy |
Hi Jo - just realised who you are!!!
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| JH |
he he he
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| Gary |
JH not sure if this will help but there is a type of bread common among the outdoorsy folk called a bannock - recipe is simple -
3 cups of flour 1 table spoon milk powder 1 Tea spoon baking powder and a pinch of salt to taste this can be adapted to many needs - add suet and you have dumplings ect - for a flat bread just leave out the rising agent ie the baking powder. An interesting pizza can also be made by mixing the dry ingredients with a little water and about 2/3rd oil of sun dried tomatoes!! |
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| judith |
That's the recipe I always use too. Never fails. |