The plan for today, like every good Saturday was to lie in bed until at least 11am, distraction free in the knowledge that it is pointless to be job hunting because everyone is off enjoying their weekend. However it just wasn’t to be and I found myself awake at half 8 and unable to get back to sleep. So begun the job hunt again.
It was in an attempt to take a break from the computer screen cross-eye that I decided to re-create a dish I made last weekend, with a few adjustments. The original creation of this flatbread occurred after a day of window shopping in west London when I saw a fantastic Pizza/tart dish in the window of Gail’s deli on the Fulham Road. It was a complete ooh ahh moment, and I would have run straight in and grabbed a sliced for myself had I felt I could justify spending £5 on a second lunch with rent due the same day. I must have been fawning over the window display for at least five minutes before I felt I had suitably stared at it enough to make a version of it myself. Apologies to the waiting staff at Gail’s, I’m not a crazy OCD food obsessive.. Well maybe a little.
The photos taken are from last weekend’s flatbread, in which I used a combination of Cheddar and Parmesan. I tried it again with a 150g ball of Mozzarella instead and it worked just as well. It was actually really nice to have the soft melted cheese contrast with the crispy edged, soft-inside bread base. I also added a couple of Anchovies on top, and added added a tablespoon of Tomato Puree to the Olive Tapenade. I have a feeling the lazy flatbread, wanna be pizza, might become a new weekend addiction.
For the Dough
- 150g White Spelt Flour
- 1 1/2 tsp Yeast
- 1/2 tsp Salt
- 1 tsp Sugar
- 150ml Water
For the Olive Tapenade
- 150g Black Pitted Olives
- 1 Lemon
- 1 Garlic Clove
- 1 tbs Balsamic Vinegar
- 1 tbs fresh Thyme Leaves
- 3 tbs Extra Virgin Olive Oil
- 1 large Courgette, cut into disks and then in half
- 1/2 tsp Chilli Flakes
- 75g grated Parmesan Cheese
- 75g grated Cheddar Cheese
- 4 large, roughly chopped, Sun-dried Tomatoes (optional)
Mix the dough ingredients in a large bowl, until they come together. Turn the dough out onto a clean, flour dusted surface, and knead with the back of your hand for 5 minutes. Put the dough into a flour dusted bowl, cover with a tea towel and leave in a warm place for 2 hours to rise.
Blitz the olives (reserving a few for garnish) with 2 tbs of e v olive oil, the juice of half a lemon, balsamic vinegar clove of garlic, and the fresh thyme, until the mixture becomes a thick paste.
Pre-heat the oven to 220 degrees celsius
Use a rolling pin to spread the dough over the bottom of a well oiled baking tray. Spread the olive tapenade evenly over the dough. Slice the courgettes into thin disks and chop the tomatoes into slices of eighths. Arrange them on top of the tapenade. Scatter over the grated cheddar and parmesan and chilli flakes. Season with a generous grinding of Pepper and drizzle over the remaining e v olive oil.
Cook for 20 mins, or until the cheese is golden and melty.