Sunday, 11 August 2013

Crispy Tomato Olive Oil Bread

Bread is ready - just add guests
This bread is quite easy to make and can be prepared a day ahead.

The problem is that it is too tasty and is eaten so quickly that you need to make a large quantity so that you don't run out too soon into the party.

I made the dough the day before and just did the final preparations the morning before guests arrived.

Also, feel free to change the toppings as you like - green peppers, meat, etc. are all great ingredients to try too.

The recipe below makes 3 pieces (160 grams each). You can increase the recipe to adjust to your guests as needed.


Recipe
260 grams bread flour
5 grams salt
4 grams instant dry yeast
80 grams room temperature water
50 grams olive oil
80 grams milk (room temperature)

1. Sift the flour into a bowl. Add the salt, yeast, and water and start to mix. Add in the olive oil & milk and finish mixing. Use a bench scraper to mix everything together.
2. Put the dough onto a flat board and knead for about 10 minutes. Roll into a nice firm ball and place in a bowl and cover with plastic wrap.
Use a fork to make holes in the bread
before adding the topping
3. You can either put the bowl in the refrigerator if you plan to use the next day or leave the bowl in a warm place (about 28 degrees Celsius) for one hour for the dough to rise.
4. After rising, cut the bread into 160 gram pieces. Roll into small balls and place under plastic wrap for 20 minutes for a short rise (bench time).
5. You can prepare the topping while waiting for the process above, i.e. slice the tomatoes, red peppers,  etc.
6. Flatten each piece by using a rolling pin to make a nice shape.
7. I made a spread of chopped onions, capers & anchovy
sauce which is spread on the bottom before adding other ingredients.
8. Bake at 200 degrees Celsius for about 30 minutes or until browned & crispy.
The topping here is fresh tomatoes, black olives,
red peppers, and chopped onions/capers
which is spread on the bottom

Serve with a cold glass of beer!

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