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Sunday, 11 September
Merc’s own Italian Bread
This is from Episode Three of the Food Trail where I cooked with Stefano De Pieri at his restaurant in the Mildura Grand Hotel in Mildura. http://www.stefano.com.au/ You can make a basic bread dough or a fancy one with specialty flour etc, it is up to you. My basic dough: Put yeast, olive oil, sugar and salt into warm water, give it a good stir so sugar dissolves and oil mixes through. Let sit for 10 or so minutes. Sift flour and salt together, make a well in the centre and slowly mix in some of the water and begin to incorporate the flour. Continue this process until all the liquid is used and you have a ball of dough. You may need to use some extra liquid in which case just use some warm water from the tap. If you use to much liquid and the dough is very sticky then just sprinkle the dough with a little flour. Once kneaded thoroughly, put dough in a lightly oiled bowl cover with a tea towel or glad wrap and let stand until it has doubled in size. Black olives – I use Kalamata Cut flesh from olive seeds, chop the sun dried tomato and pecorino cheese into what ever size you like – Think rustic! I use about a handful or so of the olives, tomato and cheese. Chop the rosemary up also - I use about 2 tsp or so. When dough has risen take it out of the bowl and put on a floured bench. Knock it back and then flatten it out a bit. Put all the ingredients on the flattened dough and then give it a good kneading again making sure you mix the olive, cheese, tomatoes and rosemary well through the dough. Shape the dough to your liking (or put into an oiled baking tin) place the dough onto a lightly oiled baking tray and let prove again. Once it has doubled put it carefully into a preheated oven at 180° and cook until done, about 35 – 45 mins depending on your oven. You can tell it is cooked by flicking the bottom of the loaf with you finger, if it sounds hollow it is cooked. |
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