Parmesan and basil dimples
( MAKES 24-30 )
Photo by Annabel Langbein Media
You can make these pillow-like breads ahead of time and reheat in a hot oven for a few minutes before topping with tomato passata or pasta sauce, parmesan and basil and serving.
|1½ cups||Warm water, not hot|
|1½ tsp||Dry yeast, granules, or instant yeast|
|1 cup||Mashed potato|
|¼ cup||Extra virgin olive oil|
|4½ cups||High grade flour, or baker's flour plus a little extra for kneading|
- Place warm water in a large mixing bowl (a breadmaker or electric mixer with a dough blade is ideal if you have one). Sprinkle yeast over the water and allow to stand for 2 minutes (if using instant yeast you can leave this step out and just add the yeast into the flour and mix everything together). Mix in the mashed potato and the ¼ cup olive oil. Stir in the flour and salt and mix until the dough just starts to come away from the sides of the bowl. Don’t add too much flour — it should be soft and sticky. Turn the dough on to a lightly floured board and, using lightly oiled hands, (the dough should be very sticky) knead about 30 times (or for 3-4 minutes on the dough cycle of a breadmaker).
- Transfer to a lightly oiled bowl, cover with muslin or a tea towel and leave to rise in a warm place until it has doubled in bulk (3-4 hours). You can also leave it in the fridge, covered, to rise slowly overnight.
- Sprinkle a little flour on a board or bench, roll the dough into a long sausage, then cut into 24-30 evenly sized pieces. Roll each piece into a ball then flatten with the floured palm of your hand. Allow to rest for a few minutes then roll each piece out so it is about 1cm thick.
- Press your thumb into the centre of each rolled round to create a light dimple. Pour some neutral cooking oil into a medium pot to a depth of about 2cm and heat over a medium heat until it is hot enough that a small piece of dough starts to sizzle vigorously as soon as it is added.
- Fry the dough rounds 3 or 4 at a time until they are golden on the bottom, then flip to cook the other side. Lift out of the oil and drain on paper towels. Serve topped with tomato passata or pasta sauce, mozzarella or parmesan and basil leaves.