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
We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
Our newest (FREE to Insiders) course Shelf Control sort out your pantry and fridge and is ready for your shelfies now! We have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our delicious course, The Whole Scoop Ice Cream course is churning now!
- 70 Grams parmesan cheese, cubed
- 2 cloves of garlic
- 300 Grams water
- 1 sachet of dried yeast (2 tsp)
- 500 Grams bakers flour
- 20 Grams Cobram Estate Extra Virgin Olive Oil EVOO, plus more for drizzling BUY
- 100 Grams provolone cheese, cubed
- Pinches pink salt flakes Pink salt flakes BUY
Place parmesan and garlic into Thermomix 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 Thermomix 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. I suggest using the spat-ooh-lah-lah as they will not stick to the dough or the bench!
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...