Blackberry Flatbreads
Ingredients: Blackberries, White red wine vinegar, Salt, Sugar, Honey · 90 min cook time · 550kcal · ~₩17,050
Ingredients
200g Blackberries, 200ml White red wine vinegar, 15g Salt, 10g Sugar, 20g Honey, 2g Pink peppercorns, 400g Strong white flour, 100g Whole meal flour, 7g Dried yeast, 350ml Water, 150g Tio cheese (washed rind cheese), 5g Rosemary, 5g Thyme, 5g Sage, 5g Marjoram, 30ml Olive oil, 2g Black pepper, 200g Fennel
Instructions
1. To make the blackberry vinegar, cover blackberries with white red wine vinegar. Add a little salt (2-3%) and a thimble of sugar to balance acidity. Optionally, add a few pink peppercorns or herbs for cold infusion. If using spices or zest, gently heat the vinegar to infuse flavors.
2. Combine 400g strong white flour, 100g whole meal flour, 12g salt, and 7g dried yeast in a food processor. Add 1-2 teaspoons of honey to activate the yeast and add flavor/color. Pour in 350ml water.
3. Put the lid on the food processor and whiz until the dough becomes sticky and cleans the bowl. This builds complexity and structure.
4. Leave the dough in the food processor bowl to prove for 1-2 hours.
5. Once proved, divide the dough into four portions on a dusted tray. Cover with a wet cloth and let it relax for another 30-60 minutes.
6. Preheat the oven to its highest setting with a tray inside. Place greaseproof paper on the hot tray.
7. On greaseproof paper, dust with flour. Gently stretch one portion of dough with floured hands into a slipper shape, letting gravity help. Use fingertips to create billowy edges for textural contrast.
8. Slice the funky Tio cheese and arrange it across the stretched dough.
9. Take woody herbs like rosemary, thyme, sage, or marjoram. Drizzle a little olive oil on them and rub them in your hands to accentuate their natural oils. Pull the leaves off the sprigs and scatter them around the bread.
10. Drizzle a tiny bit more olive oil on top of the bread and season with black pepper.
11. Carefully transfer the flatbread on its greaseproof paper to the preheated tray in the oven. Close the door quickly. Bake for about 8 minutes, or until golden, crisp, and the cheese has melted.
12. While the flatbread bakes, prepare the fennel. Using a speed peeler, shave the fennel into thin, imperfect cross-sections. Use the fronds as well.
13. Dress the shaved fennel with a tablespoon of cold-pressed extra virgin olive oil and season with salt. Add 2-3 spoonfuls of the prepared blackberry vinegar. Pick a few fresh blackberries from the vinegar to add to the salad.
14. Once the flatbread is out of the oven, top it with the dressed fennel and a few extra blackberries. Optionally, drizzle a little honey on top.
Source: Watch the original video