Savoury breads

Here you find the following recipes:
Turkish flat bread pizza
Ham, egg and toast cups
Braided Pizza
Savoury cake with cheese and dried tomatoes
Olive and tomato bloomer
Tomato and mozzarella bread
Savoury tomato and roasted red pepper bread
Focaccia bread
Naan bread

Turkish flat bread pizza

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Turkish flat bread pizza
 
Author:
Makes: 4 pizzas
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Ingredients
Base
  • 2 Turkish breads
Sauce
  • 210 gr tomato puree
  • 200 gr tomato passata
  • 1 tbsp oregano
  • 1 tbsp basil
Garnish
  • 400 gr pepper
  • 250 gr courgette
  • 1 onion
  • 1 garlic clove
  • 150 gr salami
  • 410 gr artichoke hearts
  • 100 gr black olives
  • 200 gr grated cheese
Instructions
Base
  1. Preheat the oven to 180 °C.
  2. Cut the loaves horizontally and toast them in the oven until the top is toasted.
  3. This will be the base of the four pizzas.
Sauce
  1. For the sauce, mix the tomato puree, tomato passata, oregano, basil and salt and pepper to taste.
Garnish
  1. Dice the courgette and pepper and chop the onion and garlic. Add oregano and basil and seasoning to taste.
  2. Drain the artichoke hearts and olives and cut into cubes. Add some thyme and pepper to taste.
  3. Divide the sauce evenly between the four pizza bases.
  4. Top two pizzas with the salami, paprika, courgette and half of the onion.
  5. Top the other two pizzas with the remaining onion, artichoke hearts and olives.
  6. Garnish all pizzas with the grated cheese. Bake the pizzas in the oven for 10 to 15 minutes or until the vegetables and cheese are cooked. Serve as a side dish with a simple green salad.
Stuff to know
Two loaves of bread (so four bread pizzas) is enough for six people.
If you toast the bread in the oven first, the top will stay crispier after topping and baking.

 

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Ham, egg and toast cups

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Ham, egg and toast cups
 
Author:
Makes: 4 portions
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Ingredients
  • 8 slices of bread
  • 8 tbspns butter
  • 4 slices of ham
  • 4 eggs
  • 4 tspns grated cheese
Instructions
  1. Preheat the oven to 180 °C and grease 4 wells of a muffin pan with some butter.
  2. Cut off the crusts of the bread. Roll out the slices with e rolling pin until they are larger and thin. Brush the first one with melted butter and place a second slice on top, but a slight angle to make it look like a star shape. Brush this second bread slice with melted butter as well. Repeat this operation until you have four pairs.
  3. Press the bread carefully into the greased muffin wells to create a watertight cup.
  4. Place some chopped ham in each bread cup and the grated cheese.
  5. Mix the eggs in a measuring jug and season with salt and pepper to taste. Pour the egg in each bread cup.
  6. Bake until eggs are cooked through to your liking, approximately 10-12 minutes.
  7. Run a knife around the edge of each muffin well and pop the egg cups out.
  8. Serve warm immediately.
Stuff to know
This quantity will make 4 portions.
Don’t overfill the bread cups. The egg shouldn’t run between the bread cup and muffin tin.
Enrich the cups with cooked bacon bits or some smoked salmon.

 

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Braided Pizza

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Braided Pizza
 
Author:
Makes: 10 portions
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Ingredients
Pizza dough
  • 450 gr water
  • 15 gr dried yeast
  • 8 gr sugar
  • 750 gr white flour
  • 13 gr salt
  • 1 tbspn oregano
  • 20 gr olive oil
Filling
  • ¼ green bell pepper
  • ½ onion
  • 1 clove of garlic
  • 140 gr tomato puree
  • 1 tbspn pesto
  • 1 tbspn ketchup
  • 1 tbspn oregano
Finish
  • 100 gr grated cheese
Instructions
Base
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, oregano and olive oil. Knead the dough until elastic and smooth. Let the dough rise in a draft free spot for an hour or until doubled in size, in a lightly floured clean bowl that is covered with cling film.
Filling
  1. Mix the tomato puree, pesto, ketchup oregano and seasoning to taste.
  2. Finely dice the bell pepper, onion and garlic and sweat them off in some oil on a low heat for 10 min or until soft and cooked.
Assembly
  1. Grease a baking tray and line it with baking paper.
  2. Roll the dough into a rectangle and cut them into three strips, about 16 by 32 cm each
  3. Spread the sauce on the three strips but leave an inch free that you brush with some water.
  4. Roll each strip into a strand. Connect the three strands and plaid them.
  5. Place the plaid on the prepared baking sheet and allow to prove for 45 min or until doubled in size.
  6. Brush the top carefully with some water and sprinkle the grated cheese on top.
  7. Bake the pizza bread in a preheated oven at 180°C for 30 min or until cooked through and golden.
  8. Remove from the oven and allow to cool on a wire rack.
Stuff to know
This will make a bread measuring 10 x 40 cm.
The water in which the yeast is dissolved must be lukewarm or it will kill the yeast.
Finely dice the vegetables because they need to be small enough to fit inside the strands.
Add some chopped lives to the filling.
It is recommended to sweat the vegetables off because they will not cook through in the oven when inside the pizza dough.

 

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Savoury cake with cheese and dried tomatoes

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Savoury cake with cheese and dried tomatoes
 
Author:
Makes: 12 portions
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Ingredients
  • 250 ml milk
  • 45 gr oil from the jar of tomatoes
  • 2 eggs
  • 280 gr white flour
  • 16 gr baking powder
  • 2 gr salt
  • 100 gr dried tomatoes
  • 100 gr grated cheese
  • 1 tbspn dried oregano
Instructions
  1. Mix in a bowl the milk, oil and egg until combined.
  2. Add the white flour, baking powder, salt, diced dried tomatoes, the oregano, a pinch of black pepper and half of the grated cheese.
  3. Mix until just combined and scoop the batter in muffin cases or on a baking tray lined with baking paper.
  4. Sprinkle the remaining cheese on top and bake in a preheated oven at 180 °C for 20 min or until a skewer inserted in the center comes out clean.
  5. Allow to cool somewhat on a wire rack, portion if needed and serve either at room temperature or lukewarm.
Stuff to know
This quantity will fill 12 muffin cases or a baking tray measuring 15 x 20 x 5 cm.
The savory cakes can be kept for two days if stored in an airtight container.
Add some diced olives or pesto to the batter.

 

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Olive and tomato bloomer

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Olive and tomato bloomer
 
Author:
Makes: 1 big loaf
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Ingredients
  • 10 gr instant yeast
  • 320 gr lukewarm water
  • 5 gr sugar
  • 500 gr white flour
  • 7 gr salt
  • olives
  • dried tomatoes
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast and sugar and mix well. Let the yeast wake up for 5 min.
  2. Add white flour and the salt. Knead the dough for 10 min or until elastic and smooth. Add the chopped olives and tomatoes and mix them through, adding some extra flour if needed.
  3. Let the dough rise, covered with cling film or a cloth, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 60 min.
  4. Turn the dough out on the lightly floured work surface and shape in to rectangle. Shape it into a cylinder just a little shorter than the proofing basket. Flour the proofing basket well and put the dough in, seam side up.
  5. Let the dough rise, covered with cling film or a cloth, in a draft free spot until doubled in size, about 60 min.
  6. Preheat the oven with the baking stone for at least 30 min at 180˚C and place a tray at the bottom.
  7. When the dough has just about doubled in size, carefully remove the (very hot!) stone from the oven, turn the bread upside down on the hot baking stone and cut as desired. Place the stone and bread back in the oven.
  8. Pour a cup of water in the hot tray to generate steam and immediately close the oven door. Bake for 15 min and remove the tray with any water. Finish baking the bread for 40 min or until golden and done.
  9. Remove from the oven and allow to cool on a wire rack.
Stuff to know
The water is at the right temperature when it is not hot nor cold to the touch.
The amount of olives and tomatoes is up to the baker.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Baking on a hot stone and creating steam will improve the crust.
Flour the bread proofing basket really well to be able to remove the bread.

 

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Tomato and mozzarella bread

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Tomato and mozzarella bread
 
Author:
Makes: 1 loaf
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Ingredients
  • 4 eggs
  • 250 gr sundried tomatoes
  • 100 gr milk
  • 120 gr olive oil
  • 200 gr white flour
  • 4 gr salt
  • 7 gr dried yeast
  • 250 gr mozzarella
  • 1 bunch basil
Instructions
  1. Drain the sundried tomatoes.
  2. Preheat the oven to 150 ˚C. Grease a cake tin and dust it with flour. Tip out any excess flour.
  3. Beat together in a bowl the eggs, olive oil and milk.
  4. Add the yeast and flour and mix until smooth and lump free.
  5. Dice the mozzarella and pat dry. Chop the sundried tomatoes and basil.
  6. Add to the dough the diced mozzarella, the sundried tomatoes and basil.
  7. Season with a pinch of salt and pepper.
  8. Pour the dough in the prepared tin. Bake for 45 min or until done and golden.
  9. Leave to cool for 15 min before removing the bread from the tin. Allow to cool on a wire rack. Serve lukewarm.
Stuff to know
This quantity will make 1 loaf of about 10 slices.
The bread is done when a skewer inserted in the centre comes out clean.
Add chopped olives or capers to the dough. Reduce the salt in that case.

 

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Savoury tomato and roasted red pepper bread

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Savoury tomato and roasted red pepper bread
 
Author:
Makes: 1 loaf
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Ingredients
  • 40 gr red onion
  • 25 gr butter
  • 300 gr milk
  • 375 gr whole-wheat flour
  • 125 gr white flour
  • 7 gr white sugar
  • 9 gr salt
  • 10 gr dried yeast
  • 40 gr dried tomato
  • 40 gr roasted red pepper
  • 8 gr capers
  • 1 tbspn thyme
  • 1 tbspn oregano
  • 50 gr grated cheese
Instructions
  1. Chop the red onion and sweat off in the mutter. Add the milk and warm until lukewarm. Pour the milk in a bowl, add the yeast, butter and sugar and mix well. Let the yeast wake up for 5 min.
  2. Meanwhile, chop the dried tomatoes and roasted red pepper. Rinse the capers and pat dry.
  3. Add wholegrain flour, white flour and the salt. Knead the dough until elastic and smooth.
  4. Add dried tomatoes and roasted red pepper, capers, thyme and oregano. Knead them through the dough.
  5. Let the dough rise, covered with cling film, in a lightly floured clean bowl, in a draft free spot until doubled in size, about 90 min.
  6. Line a baking tray with baking paper.
  7. Roll out the dough into a rectangle. Roll up tight over the long side and place seam side down on the tray. Sprinkle the grated cheese on top.
  8. Let the bread prove, in a draft free spot and covered with cling film, until doubled again in size.
  9. Preheat the oven to 180˚C.
  10. Bake the bread for 30 min or until golden and done.
Stuff to know
Make individual buns.
The milk is at the right temperature when it is not hot nor cold to the touch.
To test to see if the bread is done, tap the bottom. A hollow sound should occur.
Preferably, use special bread flours when making bread.
Add nuts or seeds to the dough.

 

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Focaccia bread

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Focaccia bread
 
Author:
Makes: 4 portions
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Ingredients
  • 500 gr white flour
  • 10 gr yeast
  • 5 gr salt
  • 300 gr water
  • 50 gr green olives
  • 13 gr rosemary
  • 25 gr olive oil
  • 5 gr sea salt
Instructions
  1. Pour the lukewarm water in a bowl, add the yeast and mix well. Let the yeast wake up for 5 min.
  2. Add white flour, the salt, and rosemary and olive oil. Knead the dough until elastic and equal.
  3. Let the dough rise, covered with cling film, in a lightly floured clean bowl, until doubled in size in a draft free spot.
  4. Grease a baking tray and line it with baking paper.
  5. Drain the olives and knead them through the dough, roll it in a rectangle and place it on the tray. Poke holes in the top.
  6. Let the bread prove, in a draft free spot and covered with cling film, until doubled in size.
  7. Preheat the oven to 180˚C. Sprinkle the sea salt on top of the focaccia.
  8. Bake the focaccia for 30 min or until golden and done.
Stuff to know
This amount will yield 1 bread measuring 30 x 45 cm and feeding 4-5 persons.
Add some dried tomatoes, basil, oregano, feta cheese etc.
Add some pine nuts.
Put sliced tomato on top before baking.
Substitute taggaron and chopped, cooked mushrooms for rosemary and serve it with chicken.

 

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Naan bread

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Naan bread
 
Author:
Makes: 8 portions
Prep time:
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Ingredients
  • 7 gr yeast
  • 150 gr milk
  • 4 gr sugar
  • 500 gr flour
  • 10 gr baking powder
  • 6 gr salt
  • 15 gr ground cumin
  • 15 gr ground coriander
  • 170 gr yoghurt
  • 1 egg
  • 12 gr oil
  • 2 tbspn oil
Instructions
  1. Mix in a bowl the lukewarm milk, sugar and yeast and let the yeast wake up for 5 minutes.
  2. Add to the milk the yoghurt, the egg and the oil.
  3. Add the flour, salt, baking powder, ground cumin, ground coriander.
  4. Knead the dough until smooth and elastic, about 10 min.
  5. Place the dough in a clean and lightly floured bowl, cover the dough and let it rise until doubled in size in a draft free spot, about 90 min.
  6. Preheat the oven to 200 °C and preheat the baking tray.
  7. Divide the dough in pieces and roll each one into a naan bread about ½-1 cm thick.
  8. Brush them lightly with oil and place them on the hot baking tray lined with parchment paper.
  9. Bake the naan bread 20 min or until golden and done.
  10. Allow to cool somewhat and serve luke warm
Stuff to know
Add diced onions or chopped garlic to the dough.
Add a tablespoon nigel seed or sesame seed
Since this recipe uses yeast, the dough will have to rise until doubled in size before baking. The baking powder that is added to the dough will make the naan bread puff up during baking, especially when they are placed on a preheated baking tray.

 

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