Friday, 7 October 2016

Olive and Garlic Flatbread Dough

Sometimes is good to have a little bit of extra in your pizza dough.

The last few times I've made up a batch of dough I've been adding a little more olive oil and freshly crushed garlic just to give it a different twist. I've been known to add herbs - oregano, thyme, rosemary etc - and sometimes a little grated hard cheese. But the addition of freshly crushed garlic gives the dough a bit more sophistication - if you can have such a thing in a pizza base!

Recipe - enough for 4 medium flatbreads/pizza bases

500g white bread flour
large pinch sea salt
7g dried yeast
2 teaspoons sugar
3 tablespoons olive oil
1 fat clove garlic - crushed

In a jug mix together the yeast, sugar, olive oil, crushed garlic and 350ml lukewarm water. Whisk together with a fork and then leave to stand for a few minutes.

Sieve the flour into your mixer bowl and make a well in the centre, add the liquid and slowly combine the flour, using a fork to pull the flour into the liquid from the sides. When it's all combined kneed until you have a smooth springy dough.

Cover the dough with a damp cloth and leave, in a warm place, for about an hour until it has doubled in size.

Remove the dough, inhaling the scent of warm garlic, to a large floured surface and kneed to knock out the air. Bring it all back together to form a smooth ball and cut into 4,6 or 8 depending on the size of pizza or flatbread you want.

Roll or pat each piece into a roughly round shape - approx 0.5cm thick. Leave to rest for 15-20 minutes and then your ready to add toppings and cook.

Oven cook 200C/gas 9 for approx 7-10 minutes - a pizza stone is well woth investing in.

Here are two of our favourites.

Both are very simple. We often cover the base with sundried tomato paste - right to the edges, rip apart a mozzarella ball and place over the paste and then scatter on some basil leaves.

Or we just smooth over some Brittany butter, add slices of garlic and scatter on some thyme leaves or rosemary.

If we really feel like pushing the boat out we have been know to scatter on a few olives. But we always keep it simple.

Have a great weekend
Love Lizx

 Pizza dough