Thank you, thank you to my friend G for her method of making this delicious bread. So simple and so tasty.
For the bread dough, simply make the pizza dough that I have posted on this blog. Allow the dough to prove for 40-60 minutes.
Meanwhile place 3 cloves crushed garlic and 2 tablespoons of chopped fresh flat-leaf parsley in 1/4 cup olive oil to infuse. Pre-heat the oven to 180C.
Once the dough has proved, punch it to knock out all the air and turn onto a lightly floured bench. Knead by hand for 5 minutes or put it back in your TMX and knead (closed lid position) for 1 min 30 sec.
Flatten the dough a bit by hand to a rectangular shape and roll out to approx 2cm thickness. Spread your rectangle with the garlic & herb oil then sprinkle over 1/4 cup grated cheese.
Roll up your dough like a long swiss roll and gently flatten with your hands.
Using kitchen scissors or a sharp knife slice into three lengthways and plait. You should end up with some of the dough with the infused oil and grated cheese facing outwards and some tucked inside the loaf.
Place your plaited loaf on a baking tray with a baking sheet or greasproof paper underneath. Cover with a clean tea towel and leave to prove a second time for 40-60 minutes.
Bake for 12-15 minutes at 180C. This bread is absolutely amazing fresh from the oven but is also delicious the next day in your family’s lunch boxes. Yum!
I have made this pizza dough many, many times and it is fantastic. Easy to make, delicious to eat and, as a bonus, quite tolerant of young children kneading and rolling the life out of it before turning it into butterfly shaped pizza complete with little dough antennae!
It is a Jamie Oliver Recipe from his first book The Naked Chef which I have converted for the Thermomix. To allow for proving time it’s a good idea to make the dough first then prep all your pizza toppings while it rises. This recipe makes enough for 6-8 thin crust pizzas. If you want to make more dough, do it in 2 lots as the thermomix can’t handle doubling this recipe.
- 15g fresh or dried yeast
- 15g honey
- 300-350ml warm water
- Water weighs 1:1 so 350ml of water is 350g of water
- 250g white baker’s flour
- 250g semolina flour
- 15g pink salt
- extra flour and semolina flour mixed together for dusting
- Place yeast, honey and half the warm water in TMX
- Mix 5 sec, Sp 7 with MC in place
- Leave in TMX for 5 min to allow yeast to react
- Add flours then salt and mix 5 sec, Sp 7
- Set TMX to closed lid position and knead for 1-2 min while slowly pouring in remaining water
- Turn dough out onto floured bench or into large bowl with a handful of flour in the bottom
- Knead by hand for 30 seconds then leave to prove in a warm, draft-free spot for at least 40 minutes
I like to turn my oven onto 100C for 5 min then switch off and put dough in there to prove. I place the dough in a large, lightly oiled bowl and place a tea towel across the top to stop any drafts.