CARTA DI MUSICA FLATBREAD AND TREATS

DOUGH INGREDIENTS

■ 7g fresh yeast or 3.5g dried yeast

■ 110 - 120ml tepid water

■ 1 tablespoon extra virgin olive oil

■ Level teaspoon salt

■ 3.5g caster sugar

■ 230g bakers or strong bread flour, sieved

■ Optional; Extra virgin olive oil and chopped rosemary.

■ Sea salt

METHOD

● Place the yeast and water into a bowl and allow the yeast to dissolve. This will take about 10 minutes.

● Add the oil, salt and sugar and stir to dissolve.

● Add the flour to the yeast mixture.

● Mix to a loose dough and turn out on to a very lightly floured board. Allow to rest for 5 minutes.

● Knead the dough for about 10 minutes or until it looks smooth, springy and elastic.

● Place the dough in a clean, lightly oiled bowl and cover.

● Keep the bowl at room temperature to allow the dough to rise to double its original size.

● Preheat the oven to 230-250C.

● Place an upturned baking sheet in the heating oven.

● When the dough is risen, gently punch out the excess air and knead very briefly.

● Cut off pieces of the dough, around 50g.

● Roll on a well-floured surface until the dough is paper thin. I often lightly paint the surface of the dough with olive oil and sprinkle it with chopped rosemary and sea salt before baking.

● Quickly slap the dough on to the heated oven tray and cook until crisp, bubbly, blistered and hazelnut brown — a matter of minutes. I like to turn the dough during the cooking to ensure an even bake.

● Remove to a wire rack and continue with the rest of the dough.

SOME TASTY IDEAS FOR WHAT TO SERVE WITH CARTA DI MUSICA

● A drizzle of olive oil and chopped rosemary.

● Anchovy fillets.

● Soft goats cheese drizzled with honey.

● Mackerel rillettes — a little skinned smoked mackerel gently forked together with an equal quantity of butter, seasoned with salt, pepper and lemon juice and sprinkled with chopped fennel herb if available.