Currently I’m playing around with yeast rise times at different temperatures. Having a lot of carrot top pesto left I tried to combine them and ended up with this flat bread snack. Pretty delicious and for sure just the first version I made. Different toppings and sourdough variants are things I want to try in the nearish future.
Ingredients
Dough (part 1):
- 325g water (40 degrees)
- 150g pizza flour
- 20g fresh yeast
Dough (part 2):
- 10g salt
- 350g pizza flour
Topping:
- 15-20g Carrot Top Pesto
- 30g olive oil
Instructions
Note: The given instructions are in no way the perfect method of making yeast base dough. However, I aimed for a fast method to make the times as short as possible by using high temperatures for proofing (35 degrees).
Mix the first ingredients of the dough. Note that you should not go higher than 40 degrees or the yeast will die. If you cant measure the water temperature, rather go lower (body temperature). Let the yeast activate by letting it rest for 15 minutes in a warm environment (35 degrees). The volume of the dough should have at least doubled (most likely tripled).
Preheat a baking tray the oven to 250 degrees. If you have one, also preheat a pizza stone. The additional heat will allow a more crisp downside. Knead in the ingredients of the dough. Form a loaf of bread and flatten it until its about 1.5-2 cm thick. Place it on a sheet of baking paper and let it rest in a warm and wet environment. I used my proofer with a water bowl to keep the temperature at 35 degrees and the air humidity high enough so the dough can develop without forming a crust. You can do the same without proofer in a warm oven and covering it with a wet kitchen towel.
After 20 minutes ‘cut’ the doughling into squares using a bench scraper. Don’t fully cut it through though. If the bench scraper sticks to the dough you can use some of the prepared oil on it before using it on the dough. Then spread the pesto oil topping on top of it and place the dough (still on the baking paper) on the preheated baking tray (or pizza stone).
Let it bake for about 15 minutes at 220 degrees. Let it cool down a bit on a bake wire rack and enjoy.
