Tenina.com's Breakfast Crostata



  1. To make dough, place whole wheat into TM bowl and mill 1 min/speed 10. Remove from bowl and set aside.

  2. Place yeast, water and EVOO into TM bowl and warm 2 min/37°C/speed 2.

  3. Add milled wheat flour, bakers flour and salt to TM bowl and mix 10 sec/speed 6.

  4. Knead 3 min/Interval.

  5. Turn out into a well oiled glass or ceramic bowl, knead into a tight ball, cover and allow to prove for at least an hour.

  6. Meanwhile, preheat a pizza stone in the hottest oven you can manage. (Bread baking setting is optimum if available.) The longer you heat your oven the better.

  7. To make filling, place sliced onion, EVOO and salt into clean TM bowl and place sliced potatoes into Varoma dish and set into position.

  8. Cook 50 min/Varoma/Reverse/speed 2. Cool slightly.

  9. Roll dough into two large rounds.

  10. Spread the caramelised onion onto both dough rounds, leaving approx 8cm border around the edges.

  11. Top with cooked potato, sliced tomato, ham, cheeses and olives. Tuck the dough up to form a crust, pinching it together in folds so that it holds the filling.

  12. Place one at a time onto the hot pizza stone and cook about 10-15 minutes, or until dough is well cooked and filling is golden. (This will depend on the heat in your oven.)

  13. Serve immediately garnished with thyme sprigs.

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