I LOVE this recipe. I make it a lot more than I should. It first appeared in the Baker's Dozen calendar. Alas calendars are a thing of the past for me. I have printed way too many that didn't leave the warehouse. I guess, digital is where everything is headed for good, though I hope you will be on board with my new book due out in October 2021 in good book suppliers everywhere, but on here as well of course!
I trust you will love it as much as I do. In fact a different version of this is appearing in the cookbook. And totally exciting it is! I am really thrilled with what is happening in the kitchen and as we do the pics. Watch this space. When you least expect it, you'll be signing up for it...I trust! In the meantime, think about how well this would work as a pizza base. YUM. Go and do kids, go and do.
Best of all, come join us on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit
- 500 Grams Bakers or Strong Flour BUY
- 10 Grams Pink Salt Flakes plus some more BUY
- 10 Grams Yeast-fresh or 2 tsp dried
- 400 Grams water
- 40 Grams Extra Virgin Olive Oil (EVOO) plus plenty more BUY
- 3-4 Rosemary sprigs
- 1/2 large potato, thinly shaved
- 1/2 Red Onion thinly shaved
Place the flour and salt into the Thermomix bowl and blend 5 sec/speed 5.
Add yeast and water and knead 4 min/Interval.
Pour the EVOO into a large bowl and tip the dough out on top. Using a silicone spatula, turn the dough by folding in from the edges, bringing some of the EVOO into the dough as you fold.
Cover with cling film and allow to rest for 30 minutes. Repeat this process at least 4 times. The oil will incorporate into the dough, but not fully. This is OK.
After the final fold, move the bowl to the fridge for at least 10 minutes.
Preheat the oven to 220°C or hotter and lightly oil a deep 30cm x 20cm baking tray. I used cast iron to get the high temperature.
Push the dough into the tray and massage the oil into the surface of the dough, dimpling it with your fingers.
Top with a few salt flakes, the herbs, potato and onion slices, pushing them into the dough slightly. Drizzle the whole thing with more oil and leave uncovered to rise for another 30 minutes. Before placing into the oven sprinkle generously with more salt flakes.
Bake 20 minutes and then add a grill function to your oven at 250°. Toast the top for around 4-5 minutes, keep an eye on it, you want it to be crunchy and golden. Serve hot.