The NEW tenina.com is coming soon. Learn More. Click Here.
Hungry today…and this is what showed up! Didn’t have a lot of time to muck around with fussy food (do I ever??) and this cut straight to the chase. Filling for those kids with hollow legs on holidays, who normally will eat anything not nailed down. And yes, it beats 2 minute noodles hands down. Pretty good toasted the next day with bacon, eggs and beans…was dreaming of Holl
70g parmesan cheese, cubed
2 cloves garlic
1 sachet dried yeast (2 tsp)
500g bakers flour
20g EVOO, plus more for drizzling
100g provolone cheese, cubed
Generous pinch Murray River pink salt flakes
Place parmesan and garlic into Thermo bowl and mill 10 sec/speed 8.
Add water, yeast, flour and 20g EVOO and blend 8 sec/speed 6. Knead 3 min/Interval. Turn out onto floured Silpat mat and wrap tightly. Allow to rise in warm place…(If you are lucky enough to have a warming drawer…use it! I confess, I am LOVING my Kleenmaid warming drawer!)
Meanwhile, place provolone (or mozzarella) into Thermo bowl and mill 5 sec/speed 8.
Preheat oven to a bread setting 220ºC and line a rectangular baking tray with paper.
Cut your dough into two pieces…you will see in the pic the amazing SuperKitchenMachine spatula. They are perfect for cutting sticky (or not) bread dough and absolutely perfect for this recipe and are currently available in the Tenina store!
But I digress…
Roll one piece of dough out to fit the size of your prepared baking tray exactly. Lay onto the paper. Sprinkle with all the provolone cheese, and lay the other piece of dough on top, tucking it in at the edges to seal. Again, rise the dough, (in the warming drawer) covered until it looks like a focaccia.
Score the dough into rectangles with the spatula, drizzle with a little EVOO, and sprinkle with salt to taste.
Bake 15 minutes or until golden. Serve hot, with or without the butter, which melts all over the place and makes this a truly decadent experience…