I’d flicked through the Dough book when I was on the bread making course the other week and promptly put the books (Crust & Dough) on my Christmas list. This recipe came from the Crust book. It’s basically a pizza with a different style of topping. Rather than tomato sauce, it has eggs&creme fraiche with pancetta and leeks.
The recipe states fresh yeast (10g), but as I didn’t have any, I used dried and used just over 4g.
I made the dough by hand and tried the kneading technique demo’d on the dvd that came with the book. It’s not as I’d normally knead, but it was a lot easier (although a bit messier to start with). It’s a kind of lift up the dough and slap it back down technique.
Once kneaded it was put in the airing cupboard for an hour to rise. I think, it could probably have had a bit longer to rise (it had about an hour and 5 minutes).
In the meantime, I cooked the pancetta, leeks and prepared the topping mixture.
Once the dough was ready, I spread it out on the tray, I found that folding over the edges was enough to stop the topping from falling off.
What came out of the oven looked fantastic.
I prepared a tomato, onion and caper salad from the River Cottage Everyday book and served it with salad.
I enjoyed every last mouthful! and we’ll definitely have this again and we were talking about lots of different toppings we could put on. Have you made a flamiche? What topping did you put on?