PREPARATION TIME 3H 20M | COOKING TIME 5M | SERVES 4
650G BAKERS’ FLOUR pizza dough & simple garlic bread
2 SACHETS( 14G) INSTANT DRIED YEAST 1.5 TSP FINE SALT SEMOLINA, FOR SCATTERING 12 CLOVES GARLIC, MINCED HALF BUNCH THYME LEAVES, PICKED 2 TBSP EXTRA VIRGIN OLIVE OIL
SEA SALT FLAKES AND FRESHLY-GROUND BLACK PEPPER
1 TSP DRIED CHILLI FLAKES( OPT.) LEMON WEDGES, TO SERVE
FOR THE PIZZA DOUGH 1 Combine half the flour with the yeast and 350ml tepid water in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 10 minutes. Cover with cling film and set aside for 2 hours, until risen and collapsed. Add the remaining flour and fine salt, then mix with the dough hook for 5 minutes. Cover with cling film and set aside for 1 hour to rise.
FOR THE GARLIC BREAD 1 Preheat oven to 240 ° C. Divide 1 quantity of dough into four pieces and roll each out to a 30cm disc on a lightly-floured board. Transfer to pizza trays scattered with a little semolina. Mix the garlic, thyme and olive oil, then season generously with salt and pepper. Spread onto the dough, leaving a 2cm margin on the edges. Set aside for 15 minutes. Bake for 5-6 minutes, until well browned, then scatter with chilli flakes and serve with lemon wedges.
TRAVELLERS’ NOTES MAKING PIZZA DOUGH WHILE TRAVELLING IS EASY. THE FIRST STAGE CAN BE MADE BY HAND USING A WHIPPING MOTION IN A LARGE BOWL, WHILE THE SECOND STAGE CAN BE KNEADED UNTIL SMOOTH ON A LIGHTLY- FLOURED SURFACE. IF A REGULAR OVEN IS NOT AVAILABLE, BAKE GARLIC BREAD IN A CAMP OVEN, OR SANDWICH PIECES TOGETHER WITH THE GARLIC INSIDE, THEN DRAPE OVER A LOW- MODERATE BARBECUE FLAT PLATE AND COOK FOR 2-3 MINUTES EACH SIDE.
FOOD NOTES WHEAT FLOUR IS GROWN ALL OVER NSW, AND SOME OF THE BEST COMES FROM MOREE. GARLIC FROM THE SOUTHERN HIGHLANDS, EXTRA VIRGIN OLIVE OIL FROM THE ACT AND LEMONS FROM THE RIVERINA CAN COMPLETE THIS DELICIOUS RECIPE.
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