ITALIAN FLATBREAD

  • Place the flour in a mixing bowl, stir in the yeast, salt and sugar, mix with a spatula. Make a well in the center, add the olive oil and half the water. Scrape the flour to the center, turning the bowl as you go, shake the bowl and then turn the mixture with the dough scraper. Add enough additional water to form a nice softish dough.
  • Rub your work surface with olive oil, scrape the dough onto it, wash your hands and then oil them. Work the dough by throwing it, holding on to one end so extends in front of you as it hits the surface. Work until it tightens and becomes smooth- about 5 minutes.
  • Transfer the dough into a lightly oiled bowl, cover and leave somewhere warm until doubled in size.
  • Whilst the dough is resting, make the topping- pop the garlic and salt in a mortar and pestle and break down into a paste. Add the rosemary and bash briefly, then pour in the olive oil, mix well.
  • Pull the dough back onto your surface and gently form it into a large mushroom shape. Pick it up and pass it through your fingers sideways to create an expanding circle holding the dough at the edges so it stretches naturally
  • Place the dough on an oiled and ease the dough out with your knuckles and palms t fit the sheet, don’t force it or tear it, you can finish it off when it has proved, it will be easier then.
  • Leave it for prove for 20 minutes then finish it with your topping.
  • To finish the dough- mix the courgette strips with the garlic and rosemary mixture. Spread over the 2 dough surfaces and dot with Gorgonzola and sprinkle with Parmesan and pine nuts. Bake at 200c fan/gas 7 for 20-25 minutes until golden.

 

 

 

 

 

 

 

 

 

 

Serves 4

Ingredients

500g flour

7g fresh yeast

10g sea salt

1 flat teaspoon sugar

350-400ml water

4 tablespoons extra virgin olive oil

To finish

4 sprigs rosemary, leaves removed and chopped

2 fat cloves garlic, pasted in a mortar and pestle with 1 level teaspoon sea salt

4 tablespoons olive oil

1 medium courgette, cut into strips with a peeler- note, leave the central column of seeds as it goes mushy

50g Gorgonzola cheese

25g Parmesan, grated

1 tablespoon pine nuts