I was waiting for it to be a decent time to have a glass of wine here on this solitary Easter Sunday.
I had flour , yeast , evoo and some fridge-stuff , and this is what it became .
I eyeballed it of course, no surprise there. A packet of dried yeast is something I always have lurking around in the pantry . A coffee cup full of warm water , a half tsp salt and a half tsp sugar , splash of evoo , mix in the yeast , stir stir stir.
I added organic flour from a local mill .. yeah , I know … a local mill you’re probably thinking it’s some Dutch windmill or something. :::cough::it is::cough::: !
I kept adding flour and stirring until I had a soft dough , then turned it out on the counter and kneaded it until smooth and elastic … about ten minutes. Then I returned it to the mixing bowl and let it rise over night in the pantry.
The next morning I took a big, deep breath of the boozy ,yeasty behemoth rising up out of the bowl and punched it down, turned it onto a floured surface and kneaded it again till smooth and elastic .. how long? The length of time it takes to drink a cup of coffee .
I rummaged through the fridge and found some sun-dried tomatoes in olive oil kicking around and then went to the back yard and picked a bunch of fresh rosemary … I flattened the dough and scattered it with the chopped tomatoes and rosemary; “chopped” meaning snipped with a pair of scissors . Finished it off with a dusting of Parmesan and plenty of black pepper. There are few rules when I’m in the kitchen , if you feel the desire to recreate this just go with what you have available , it’s what I’d do, Dear Reader.
I then rolled it tightly into a sausage and placed it in a baking tin lined with parchment… it formed a nice ring shape.
The scissors were lying there on the counter covered in oil, remnants of tomato and speckled with rosemary.. I cleaned them by snipping into the dough ring about 3/4 inch in.
I covered it with a plate and set on the table outside in the sunshine , it was awesome weather yesterday . I checked in on it after 40 minutes and it was nicely risen and puffed up.
I had preheated the oven to 220c / 425f .
I wet the top of the ring with my hand , crushed some sea salt over it and baked it for about 20 minutes .
The aromas of bread, olive oil and rosemary are intoxicating . The bread was torn into hunks of awesomeness and served with Brabanste Ham, a local Dutch smoked -but-raw ham…. in a multi culti term? Molto Lekker!