We have had an Italian chef working with us this summer, he brought with him some of his fathers bread recipes. So myself and Ed set to work on fusing my methods of flavours and cooking his traditional Italian recipes.
Ingredients
300g oo pasta flour
200g Strong white flour
7g Dried yeast/20g fresh yeast
1 tsp salt
1 tsp sugar
1 jacket potato scooped out and mashed
50ml olive oil
200ml water
Topping
1 large white onions
1 clove of garlic
1 tsp of sea salt
1 stem of fresh rosemary
Method
First of all blend the two flours together in a large mixing bowl
Add the salt and sugar
Place the mashed potato into a bowl and add the olive oil, water and yeast
Whisk together all the ingredients until smooth
Add the mixture to the water and mix until it forms a dough
Transfer the dough to a lightly floured work surface and knead with both hands, what i mean by knead is to stretch the dough out until it becomes a smooth dough
Leave the dough in a warm place to prove and double in size, I tend to cover the bowl with a tea towelÂ
While the bread is proving slice the onions and place them into a frying pan on a low heat
Season the onions with salt, this will help draw out the moisture and help the onions to caramelize and go sweet and rich in flavour
When the onions have turned a rich golden brown colour remove from the heat and leave to cool
Return your attention to the bread dough, scoop the dough out of the bowl onto a floured work surface, knead and stretch the dough until smooth
Roll out the dough into a round shape about 2″ thick, place on a baking tray and top with the onions
Finish with a good drizzle of extra virgin olive oil and a sprinkle of sea salt, leave to prove for 20 mins and then bake at 200oc for 20 minutes
