World Bread Day 2009 - The Catalan flatbread

World Bread Day 2009Yes ,it's coming .. Today is the fresh new WORLD BREAD DAY 2009 !
I want to thank again zorra from kochtopf for organizing all these wonderful events and for hosting So many Breads around the world on her site. For more details on the World Bread Day 2009 please visit zorra's site - Here .
Catalan flatbread - "Coca de recapte"
לחם קטלוני שטוח- מתכון בעברית
Here is my wonderful Spanish Pizza :

The Catalan flatbread recipe

/Gourmet Traveller
2 tsp dried yeast
330 ml lukewarm water
½ tsp (caster) sugar
50 ml extra-virgin olive oil
500 gm (3 1/3 cups) plain flour
Topping:
80 ml (1/3 cup) olive oil (plus extra for brushing)
1 large onion, thinly sliced
3 fresh bay leaves (I use only 1)
1 each large red and green capsicum (350gm each), seeds and membrane removed, very thinly sliced (I use 2 of each)
2 garlic cloves, thinly sliced
1 tbsp coarse polenta (you will need some more)
250 gm zucchini (about 3)very thinly sliced (I use only 2 )
300 gm cherry tomatoes, halved
2 tbsp finely chopped flat-leaf parsleyH o w :1 Combine yeast in a bowl with 330ml lukewarm water and stir until yeast dissolves. Add sugar, 2 tsp extra-virgin olive oil and ½ tsp fine sea salt and whisk together. Cover and stand in a warm place until foamy -5-30 minutes
Add flour and stir to combine, then place in the bowl of an electric mixer fitted with a dough hook and knead on low speed until soft and smooth (10-12 minutes). Rest for 5 minutes, then knead again until smooth and elastic (4-5 minutes). Cover and stand in a warm place until risen (25-30 minutes).
2 Meanwhile, heat olive oil in a saucepan over medium heat. Add onion and bay leave(s) and sauté until slightly golden (4-5 minutes).
Add capsicum and garlic, then cover and cook, stirring regularly until capsicum is tender (15-20 minutes). Remove from heat, set aside.
3 Preheat oven to 220C. Divide dough into 6 equal portions.
Roll out on a lightly floured surface into 30cm tongue-like shapes. Sprinkle three well-oiled baking trays with polenta, place dough pieces on top, cover and stand in a warm place until slightly risen 15-20 minutes .
4 Toss zucchini in a bowl with a little salt and remaining extra-virgin olive oil. Brush pizza bases lightly with olive oil, sprinkle with sea salt flakes and divide onion and capsicum mixture among the bases, leaving a 1cm border.
Scatter tomato, zucchini and parsley over the top, drizzle with a little more oil and season to taste. Bake until bases are golden and crisp (10-12 minutes) and serve immediately.
* This recipe is from MoVida Rustica: Spanish Traditions and Recipes by Frank Camorra and Richard Cornish , editing with minor changes by Gourmet Traveller style.
Full recipe - here - This recipe is from the October 2009 issue of Australian Gourmet Traveller

Lets's start :

Red and green capsicum

The unbaked Catalan flatbread :

Ready to eat :

World Bread Day 2009

Chanit.H2005-2009© כל הזכויות שמורות על תכנים ותמונות שלנו
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