Food_Heaven_-_October_2019

90 baking heaven OCTOBER WWW.FOODHEAVENMAG.COM

Folded parsley pizza

Calzone di prezzemolo

MAKES 1 LARGE CALZONE
7g (¼oz) fresh yeast or 1 tsp dried/
active dry yeast
1 tsp caster sugar
225-250ml (8-9fl oz) warm water
(37°C/99°F)
550g (1lb 2oz) white strong/bread
flour, plus extra for dusting
1 tbsp salt
100ml (7 tbsp) olive oil
1 onion, peeled, finely chopped
a very large handful of flat-leaf
parsley, freshly chopped
350g (12oz) mozzarella cheese, cut
into small cubes
freshly ground black pepper

1 Cream the yeast with the sugar and a
lit tle of the water. If using
dried yeast, mix it with the flour.
2 Mix the flour and salt in a large bowl.
Add half the oil and the creamed
yeast together with the remaining
water. Mix with a wooden spoon to
form a ragged dough.

3 Turn out of the bowl and knead vigorously

for 10 minutes until soft and pliable. Return

the soft dough to a clean bowl. Cover

with a damp, clean dish towel and leave to

rise in a warm place until doubled in size,

about 1 hour.

4 Meanwhile, prepare the filling. Heat the

remaining oil in a frying pan/skillet. Fry the

onion until soft, then add the parsley and stir

for 2 minutes over a medium heat. Season

with pepper and leave to one side. When

cool, mix in the cheese.

5 Preheat the oven to 200°C/Gas Mark 6.

6 Knock back the dough (i.e. release the gas

in the dough by punching it gently) and knead

for 4 minutes. Roll out into a large rectangle

38x20cm (15x8in). Spread the onion

and cheese mixture over the dough, leaving

a 1cm (½in) margin all round.

7 Fold the dough lengthways into three,

enclosing the filling, then place on a greased

baking sheet. Leave for 10 minutes to rise

again, then dust with flour.

8 Bake in the oven for 20 minutes until light

and golden. Cool on a wire rack, then cut into

thick or thin slices and serve hot, cold or

warm as snacks or canapés.

Olive, rosemary

and sausage bread

Pane con le olive

e con la salsiccia

MAKES 2 LOAVES

For the bread

750g (1lb 7oz) white strong/bread

flour or a blend of spelt and

wholemeal/whole-wheat (if

using the latter, you’ll need a

little more water)

2 tsp sea salt

25g (1oz) fresh yeast or 12.5g (½oz)

dried/active dry yeast

400ml (14fl oz) warm water

(37°C/99°F)

175g (6oz) good-quality green and

black olives, stoned/pitted and

chopped

2 sprigs of fresh rosemary,

finely chopped

Wild Notes

The Greek influence on Sicilian

bread is evident in the form of

sesame seeds that are

sprinkled over the crust.