I know, I ought to find better ways of taking my food pictures instead of the same old angles and what-not. I’d love to do a proper food set-up and all but that requires, well, some form of investment in terms of a new camera. Plus I tend to not cook according to my food photo schedule; meaning when the light is good, I’m usually doing other stuff and not cooking/eating. O’well…beggars can’t be choosers. 😛
Going back to the food, we had this for Saturday’s lunch AND dinner. I thought it would be best to clear out some old flour in the cupboard considering that it’ll hit its…I don’t know what month soon. Yes, it’s that bad. The only thing that seems to rotate regularly is the white flour which I’ve been using in my cakes and all. So instead of a 100% white flour bread, I modified the menu to include white flour AND farine bise, a slightly greyish flour used to make bread, pizza and dinner rolls. I also tossed in a hint of rosemary to give it that herbish fragrance and flavour.
Now I didn’t really stick to the baking instructions per se (I skipped the second rise part), so this ended up more like a pizza-bread than a bread itself with cheese toppings. The fresh mozarella was light and coupled with a lovely spread of tomato and capsicum sauce that Nil bought the other day, this come out just nice…and rather filling, I might add. Definitely something I’d consider making again minus the heavy cheese (I’d probably use some grana padano instead)!
In the meantime, I better go remind Nil to work on his computer namely the memory upgrade and the broken fan.
1.5 cups white flour
1.5 cups farine bise
1 tbsp crushed dried rosemary
1 tbsp sugar
1 tsp salt
2 1/4 tsp instant yeast
3 tbsp olive oil
1 cup warm water
Cheese (for topping)
- In a large bowl, mix 1 cup of flour, the rosemary, sugar, salt and yeast. Add 3 tablespoons of oil and the warm water. Beat with an electric mixer on medium speed for 3 minutes, scraping the bowl frequently. Stir in enough remaining flour until the dough is soft and leaves sides of bowl.
- Place dough on lightly floured surface and knead for 5 to 8 minutes until the dough is springy and smooth. Grease a large bowl with shortening and place the dough in the bowl, turning the dough to grease all the sides.
- Cover the bowl loosely with plastic wrap and let it rise in a warm place for about 30 minutes or until the dough has doubled in size. Dough is read if the indentation remains when touched.
- Grease a pan with some oil or spray with cooking spray.
- Gently push your fish into the dough to deflate. Divide dough into half and shape each half into a flattened 10-inch round on the pan. Cover loosely with a plastic wrap that has been lightly sprayed with cooking spray or brushed with oil. Place aside to rise for 30 minutes or until the dough has doubled in size.
- Heat the oven to 200 C and gentle make 1/2 inch deep depressions about 2 inches apart in the dough with your fingers. Brush the top with 2 tablespoons of oil and sprinkle with cheese. Bake for 15 to 20 minutes or until golden brown. Serve warm or cool.