Paul Hol­ly­wood’s scac­cia/lasagne bread

The Star Early Edition - - LIFESTYLE - Recipe cour­tesy of Paul Hol­ly­wood City Bakes.

IF YOU are mak­ing two loaves, fol­low the same in­struc­tions but di­vide the dough in half af­ter it has been left to prove and be­fore rolling. Roll into a cir­cle of 60cm, fill and fold as per in­struc­tions and bake for 15 to 20 min­utes.

Makes one large loaf or two small loaves

250g strong bread flour 250g semolina flour 10g fresh yeast 6g salt 30ml olive oil 300-330ml wa­ter Fill­ing 2 onions diced 1 tbsp olive oil 400g cherry toma­toes cut into quar­ters ½ tsp salt 1 large bunch flat leaf pars­ley – roughly

chopped 150g pro­vola cheese or use a grated ched­dar A lit­tle ex­tra oil for brush­ing

Place the flours into a bowl with the salt and mix.

Mix the yeast with 100ml of the wa­ter and stir un­til it dis­solves.

Make a well in the flour and be­gin to add a lit­tle wa­ter, slowly start­ing to in­cor­po­rate the flour from the sides. Add the yeast, oil and a lit­tle more wa­ter, and con­tinue un­til all the flour has been in­cor­po­rated and you have a soft, rough dough.

Rub a lit­tle olive oil on to your work sur­face, tip the dough onto it and knead.

Con­tinue knead­ing for five to 10 min­utes un­til the dough is smooth and silky. Place in a clean bowl, cover and leave to prove for at least an hour or un­til dou­bled in size.

The longer the bet­ter, as it will have a greater flavour the longer its left.

Pre­pare the fill­ing. Heat the oil in a pan and fry the onion gen­tly un­til it is soft but not coloured.

Add the cherry toma­toes, a pinch of salt and stir.

Cook for around five min­utes un­til the toma­toes be­gin to break down and then turn off the heat and leave to cool.

Once cool, stir the chopped pars­ley through the mix­ture.

Line a bak­ing tray with parch­ment and heat your oven to 200ºC de­grees.

When the dough is ready, tip it on to a floured work sur­face.

Roll into a large cir­cle, about 80cm and 3mm thick.

Take three-quar­ters of the fill­ing and spread it over the cir­cle of dough, leav­ing a 4cm bor­der around the edge.

Cover with three-quar­ters of the cheese.

Fold each side of the dough so it meets in the mid­dle. Spread more fill­ing down the cen­tre cov­er­ing the join, sprin­kle over the re­main­ing cheese.

Fold the ends over so they cover 2cm of dough. Start­ing with the end fur­thest away from you, fold the dough over so you have a neat par­cel.

Place on a bak­ing tray, brush with olive oil and bake for 35 to 40 min­utes, un­til crisp and golden.

Leave to cool be­fore slic­ing.

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