Now that I have a proper sourdough starter I tend to make a large loaf whenever I need one, but apart from the type of flour I put in, I rarely vary what I’m baking. I wanted to try sourdough as a flatbread with some homegrown tomatoes, partly to make something different with sourdough, and partly to show off my tomatoes from the greenhouse as I was so pleased to have produced them. They really do taste so much better than shop bought tomatoes. The sourdough makes a chewy flatbread but it is really tasty.
I actually made double the quantity of sourdough below and used half for a loaf at the same time. I really should have just made two flatbreads instead as this one lasted no time at all. If you need fuller instructions for sourdough please read my Success with a Sourdough Starter post.
For the sponge:
About 75ml sourdough starter
125g strong bread flour
For the dough:
150g strong bread flour
2 teaspoons olive oil
For the topping:
About a dozen cherry tomatoes
A large handful of basil leaves, chopped
2 tablespoons olive oil
Make the sourdough sponge:
Put the starter, flour and water into a bowl and mix well.
Cover with clingfilm and leave overnight until the mixture is thick and bubbling.
Make the dough:
When the sponge is ready, add the flour, olive oil and salt and mix to a dough.
Turn out and knead for around 5-10 minutes until smooth and silky.
Put the dough into an oiled bowl and cover with oiled clingfilm or a tea towel. Leave until it has doubled in size.
Carefully turn the dough out onto a large floured baking tray and spread it out using your fingers to form a thin, level base.
Cover and leave to rest for an hour or so.
Set the oven to 200°C.
Halve the cherry tomatoes and place them evenly over the top of the dough:
Tear or cut up your mozzarella and distribute it evenly over the flatbread.
Bake for around 15-20 minutes, until the topping is well browned and bubbling and the bread is browning.
Mix a couple of tablespoons of oil with the chopped basil.
Use a pastry brush to spread it over the bread as soon as it comes out of the oven.
Enjoy hot or cold. Delicious!
Categories: Baking, Bread, Gardening, Recipes, Starters and snacks
I took the easy way last night and make a “quick” dry-yeast focaccia. NEVER again. I’ve been making sourdough breads for sometime and I think it’s spoiled my palate! 🙂
It’s really easy to spoil your palate when you are eating good food!
That looks incredible and makes me want a piece right now.
looks delicious…i love how you placed the tomatoes so beautifully, the love is in the details.
Ooh! I fed my starter yesterday…good timing! Looks great 🙂
I am drooling! Love sour dough bread.
I do love sourdough but at the moment I keep forgetting to feed it at the right time to make my bread!