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.