Recipes For The Road CCIA RECIPES FOR THE ROAD | Page 10

PREPARATION TIME 3H 20M
|
COOKING TIME 5M
|
SERVES 4
pizza
dough &
simple
garlic
bread
650G BAKERS’ FLOUR
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
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.
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,
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.
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.
6
7