Today we look at the last two recipes in Chef Suné Niemand’s Breatopia series.
|10g||dry yeast (not instant yeast)|
|15ml||fresh chopped rosemary|
|1||crushed clove of garlic, in skin|
|400g||cake wheat flour|
|500g||seedless black grapes|
|Maldon salt and castor sugar for topping|
- Mix the yeast and sugar with the water. Stir until dissolved and let stand until frothy.
- Slowly heat the olive oil with the rosemary and garlic until flavoury. Let it cool and remove the garlic.
- Place flour and salt in a large mixing bowl, add yeast mixture and half of the flavoured olive oil. Mix to a dough and knead for more or less 10 minutes on a floured surface until smooth and elastic. Place back into the bowl, add the grapes and mix through thoroughly. Grease a clean bowl with rosemary-flavoured oil, place the dough into the bowl, grease with more oil, cover with a sheet of plastic and leave to rise to double the volume.
- Grease a round detachable-bottom baking-pan with rosemary oil and press dough into the pan. Grease with the remaining rosemary oil and sprinkle a little salt and sugar over it. Allow dough to rise in a warm place for about 30 minutes.
- Preheat oven in the meantime to 200°C. Place the baking pan on a baking tray to collect juices. Bake the bread for 30 – 40 minutes until golden brown and done, or when it sounds hollow when tapped.
- Enjoy luke warm with olive oil or butter.
Yields 2 loaves of bread
|8||ripe tomatoes, cut into thick slices|
|1||big piece of mozzarella cheese, cut into thick slices|
|Lots of fresh basil|
|Salt and freshly grounded black pepper|
- Cut the two loaves of breads into diagonal slices, but do not cut through. Place a slice of tomato, cheese and some basil on every second slice of bread. Flavour with salt and pepper.
- Cover with cling wrap and cool. Enjoy with olive oil and balsamic vinegar.
Use fresh tomato and basil with plenty of mozzarella on your Caprese bread.