Jack has been looking around at different flatbread recipes and wanted one with some specific flavors. Not finding the right one prompted Jack to assemble one of his own. The ingredients are nothing out of the ordinary, but the results are pretty spectacular. Like all flatbreads, it is great served warm and serves up well cold for lunch the day after.
Now, before we get into the culinary portion of our program, we need to get into the right mood. First step here is to achieve the look of a classical Venetian gondolier. It’s really easy, grab a striped black-and-white shirt, black pants, a wide-brimmed black hat, and perhaps a red neckerchief to add a splash of color! (Don’t over do this bit) A bonus option would be a straw gondolier hat with a strip of red, ribbon fabric for a color coordinated look. (That’s important)
Once appropriately dressed, a little mood music to get the culinary vibe vibrating …
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OK, ora lascia iniziare …
Flatbread Giovanni
There are only a few steps, and it all goes together fairly quickly. A little mise en place and you will have everything ready for the big bowl and the wooden spoon part.
Ingredients
1 cup lukewarm water
1 ¼ oz (0.25 oz) packet active dry yeast
2 cups bread flour
1 tsp salt
2 tsp white sugar
2 tbsp olive oil
2½ tbsp butter softened (or your favourite alternate spread)
2 tbsp garlic powder
¼ cup grated Parmesan cheese
¼ cup shredded mozarella cheese
½ cup sliced sun dried tomatoes
¼ cup hot coppocolo sausage, sliced and small diced
Parsley, fine chopped for garnish
STEP 1
• Put lukewarm water in a sturdy mixing bowl
• Sprinkle yeast on the surface
• Let stand for 5-10 minutes till yeast dissolves
STEP 2
• Stir flour, salt and sugar together in another bowl
• Pour into yeast bowl when ready
• Add olive oil
• Mix up thorouhgly with a heavy wooden spoon
• Stop when it’s stiff enough to pull away from the sides of the bowl
• Cover and set aside until double in size. About 35 minutes
STEP 3
• Remove dough from bowl and knead briefly on a well floured surface
• Roll dough out to ¼ or ½ inch thickness, or size it to your baking sheet
• Place dough in a greased baking sheet
• Spread butter over the top
• Sprinkle with garlic powder, cheeses, tomato and coppocolo
• Let rest while oven heating
STEP 4
• Heat oven to 375ºF (175ºc)
• Bake for 20 mins until golden brown with bubbly cheese.
• Garnish with parsley
• Remove gondoliers hat before sitting at the table
STEP 5 SERVE and ENJOY
No that wasn’t me singing, but if you want to have enough muse to make more flatbread, go get some Luciano Pavarotti
