Pizza with Salmon, Capers, Red Onions & Crème Fraîche
Ingredients
For the Dough:
• 700gms Baker’s flour
• 300gms semolina
• 10gms dry yeast
• 700mls Room Temperature water
• 35gms sea salt
• 50gmsExtra Virgin Olive Oil
For the crème fraîche base:
3 to 4 tbsp of crème fraîche or sour cream per pizza base
½ tsp sea salt
½ teaspoon freshly ground black pepper
1 tablespoon lemon juice
For the toppings:
Generous amount of vegetable oil, for deep frying
6 fresh sage leaves
Flour, for dusting
150 gms full-fat ricotta cheese
120gms fresh mozzarella
1 tablespoon parmesan, finely grated
60 to 80gms cold smoked salmon 2 tablespoons red Spanish onions
1 teaspoon capers A few sprigs of dill roughly chopped
1 tablespoon extra-virgin olive oil
For the crème fraîche base:
Place the crème fraîche in a bowl & season with salt, pepper & lemon juice. Set aside.
For the toppings:
Coat the bottom of a skillet with vegetable oil; heat until shimmering, then add the sage leaves in a single layer. Fry until crisp (but not burnt, about 20 seconds).
Preheat for 15 to 20 minutes, aiming for 450°C & 500°C on your baking stone.
Place your dough ball on a lightly floured surface, flour your hands & use your fingertips to press the dough into a small, flat disc. Working from the centre, push the dough outwards while spreading your fingers, making the disc slightly bigger. Pick up the dough & gently pinch it all around the edge, allowing gravity to pull it downwards into a circle.
Spread the seasoned crème fraîche evenly over the base of your pizza. Top with the torn mozzarella, parmesan, salmon & capers. Drizzle with olive oil & gently drag your pizza over your lightly floured pizza peel.
When your oven is hot enough, launch your pizza & cook it for 1 to 2 minutes, turning every 20 seconds to ensure an even bake.
Remove the pizza from the oven & finish with red onions & deep-fried sage.
Classic Margherita
Ingredients
For the Dough
1kg Baker’s Flour
10gms instant yeast
1 tbsp sugar
1 tbsp salt
732mls water, lukewarm
Margherita Topping
200gms mozzarella
12 basil leaves
150gms grated Parmigiano or Pecorino Romano
425gms lightly crushed, tomatoes
1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. In a medium bowl, mix the dry ingredients, then add the water. Stir until just combined, making a rough but cohesive dough.
2. Cover the bowl & allow the dough to rise at room temperature overnight, for at least 12 hours & up to 24 hours.
3. After being mixed (left) this dough probably won’t double in size; instead it will simply become a bit puffy (right).
4. To shape the dough: Divide the dough in half (about 200g per piece). Working with one piece at a time, transfer the dough to a well-floured surface.
5. Stretch & fold it, as follows: holding onto the dough at both ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. The dough will likely be sticky — don’t worry about it looking neat as you fold. Be sure to keep your hands floured as you work.
6. Repeat this process on the other side of the dough, so that all four corners of the dough have been stretched & folded.
7. Next, pull the ends of the dough towards the middle, then turn it over. Using your fingers, pull the dough under itself to make a smooth, round ball with the seams tucked into the bottom.
8. Repeat with the second piece of dough, & place each ball seam-side down into a floured bowl.
9. Cover the bowls & allow the dough to rise for 45 minutes to an hour, while your oven preheats. In colder weather, place the bowls on the stove top (above the preheating oven) to stay warm.
10. Generously flour a wooden peel, rubbing flour into the board to completely coat. If you’re using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour.
11. Scoop the risen dough onto a well-floured work surface seam-side down (a bowl scraper is helpful here), using care to shape it as round as possible for easier stretching. If the dough feels wet, use a generous dusting of flour on top. For dough that feels drier, use slightly less flour.
12. Use your fingertips to gently depress the dough, being careful not to touch the outer edge of the crust. This step is important — leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust post-bake.
13. Again, using care to not touch the outermost edge of the crust, lift the pizza from the work surface & use your knuckles to gently stretch the dough into a 10″ to 12″ circle. If the dough is at all sticky, use more flour. Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Let gravity do most of the work for you, as pulling will stretch the centre more than the edges. If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax.
14. Move the dough to the floured peel (or floured sheet of parchment) & adjust it so none is hanging off the edge. Remember — if the dough is sticky when you put it on the peel, it will stick to the peel! Make sure it’s well-floured.
15. Roll out the dough. Add the tomato sauce across the base, leaving a 1.5cm gap from the edge.
16. Add the fresh basil & the grated Parmigiano, then top with mozzarella.
17. Place your pizza into the oven at around 400°C. Cook until golden & crisp.
18. Finish with fresh basil leaves & olive oil.
The Ultimate Breakfast Pizza
Ingredients
200gms Creme Fraiche
Salt
Pepper
230gms Shredded Mozzarella
Prosciutto or Pancetta (5-6 slices)
Potato Dauphinoise
30gms Blueberry Jam
50gms Ricotta
Rosemary/Mint/Lavender
50gms Pecorino
50gms Grated Parmesan
2. Mix the blueberry jam & ricotta & blend until well combined & smooth.
3. Spread a thin layer of creme fraiche along the base of your pizza dough. Top with a layer of Potato Dauphine & add the mozzarella cheese.
4. Fully cook pizza in a very hot oven, remove & garnish with herbs, pecorino, parmesan & blueberry ricotta mix. Spray or drizzle garlic oil on top consisting of freshly crushed garlic, chilli flakes & thyme & serve immediately.
Note: The recipe for Potato Dauphine below is more than ample for another meal, you only want sufficient to thinly layer the base of your pizza dough.
Potato Dauphinoise
Ingredients
3kgs Sebago, Pontiac or Desiree potatoes
olive oil
1 1/2 cups cream.
2 garlic cloves, minced
30g / 2 tbsp butter, melted
1 tsp salt
1/4 tsp pepper
2 1/2 cups gruyere cheese, grated
2 tsp thyme leaves, fresh
1. Cream Mixture: Place butter, cream & garlic in a jug. Mix until combined.
2. Preheat oven to 180°C. Peel the potatoes & using a mandolin if available, slice at 3 mm thick.
3. Layer 1: Spread 1/3 of the potatoes in a baking dish, then pour over 1/3 of the Cream Mixture, scatter with 1/3 of the salt, pepper & thyme. Sprinkle with 3/4 cups cheese.
4. Layers 2 & 3: Repeat for the 2nd & third layer & top with fine breadcrumbs.
5. Cover & bake: Cover with lid or foil, & bake for 1 hour or until the potatoes in the middle are soft.
6. Top with cheese, bake again: Remove foil, top with cheese. Bake for a further 10 to 15 minutes until golden & bubbly. Stand 5 minutes before serving.
Breakfast Pizza Bianca w/ Bacon, Poached Eggs & Hollandaise Sauce
Ingredients
1 pizza dough ball
1 ladle of pizza sauce
Low moisture mozzarella cheese
Middle bacon rashers
2 poached eggs
Hollandaise sauce (refer recipe below)
Spring onion
Fresh basil leaves
Dried oregano
Chilli flakes
2. Follow any of our dough recipes. You will need to prepare the dough at least 24 hours ahead of time.
3. For the Bianca sauce, the choices are endless, you are only limited by your imagination. Consider making a velouté derivative, Sauce Normande or Bercy is ideal if you intend to top with seafood or a simple chicken velouté made with half & half milk & cream. The Pizza Sauce #2 Bianca (Fact Sheet: Classic Pizza Sauces) uses cream, Crème Fraîche or sour cream with mozzarella ricotta, burrata or even a combination of two different styles of cheeses. Importantly, work in harmony with the intended toppings
4. Tear both the fresh mozzarella into medium-sized pieces. Set aside
5. Finely chop a handful of fresh spinach leaves, set aside.
6. Finely chop your spring onion, set aside.
7. Select your middle bacon rashers. Set aside.
8. Hollandaise sauce – refer below
9. If you’re using an outdoor pizza oven, aim for a temperature of 400°C on the centre of your pizza stone. Use an infrared thermometer to ensure accuracy. This should take around 25-30 minutes to reach temperature.
10. If you’re using a home oven with a pizza steel or stone, place the stone or steel in the oven & set to the highest temperature for at least 30 minutes.
11. Poach eggs by following the recipe below. Set aside
12. On a lightly floured surface, stretch out the dough by hand according to the steps outlined in our dough recipe.
13. Once you’re happy with the shape of the base, lightly dust your pizza peel & transfer the dough onto the peel.
14. To assemble the pizza, start by spreading a ladle of sauce in a circular motion, starting from the centre of the dough & working your way outwards. Next, evenly distribute pieces of mozzarella cheese across the dough. The cheese pieces should be around 2 cm in diameter & at least 1.5cms apart. Finally, top with the Polish bacon slices.
15. If you’re using an outdoor pizza oven, launch the pizza into the oven & bake for 60-90 seconds. Keep an eye on the pie & rotate every 10-15 seconds to ensure even cooking & to avoid burning. For a home oven with a pizza steel or stone, the bake time should be around 7-10 minutes.
16. Once the pizza is done, remove it from the oven & place it on a serving board. Add the poached eggs, followed by a generous drizzle of hollandaise sauce. Scatter some spring onions & chopped basil, then sprinkle with dried oregano & chili flakes
Poached Eggs
Ingredients
4 eggs
Poaching water
A dash of vinegar, lime or lemon juice to be added to the poaching water.
It’s time to get FRESH baby!
First, get yourself some really fresh eggs. Fresh eggs have tighter whites & yolks that help them retain their shape better as they cook.
There are two ways to tell how fresh an egg is. The first is to check something called the Julian date; every carton of eggs has a number between 000 & 365 on it. And that number corresponds to the day on which the egg was cleaned & packaged. A number of 000 would mean January 1st, 003 would be January 4th, & so on. All you really need to know is that the higher that number, the fresher the egg.
You can also tell how fresh an egg is by carefully putting it into a cup of water. As an egg ages, the air pocket in the fat end is going to get bigger & bigger, which will make the egg stand upright or sometimes even float. A really fresh egg will sink & lie flat on its back.
Bring a medium pot of water to a simmer, then reduce heat until it is barely quivering. It should register 82°C to 88°C on an instant-read thermometer. Carefully break 1 egg into a small bowl, then tip into a fine-mesh strainer. Carefully swirl egg around strainer & let sit for 5-6 minutes.
A Brief Look at the Anatomy of Egg White:
Egg white is the clear alkaline liquid, also called the albumen contained within an egg.
Egg white makes up around two-thirds of a chicken egg by weight. Water constitutes about 90% of this, with protein, trace minerals, fatty material, vitamins, & glucose contributing the remainder.
A raw large egg contains around 33gms of egg white with 3.6gms of protein, 0.24gms of carbohydrate & 55 milligrams of sodium. It contains no cholesterol & the energy content is about 17 calories.
*Egg white & its protein content can be considered unstable; being of a alkaline solution, an acid helps to stabilize the protein & hold it together.
Gently place the egg into the water. Swirl gently with a wooden spoon for 10 seconds to create a vortex, just until egg begins to set. Repeat with remaining eggs. Cook, swirling occasionally, until egg whites are fully set but yolks are still soft, about 4 minutes.
Carefully lift eggs from pot with a slotted spoon. Serve immediately, or transfer to a bowl of cold water & refrigerate for up to 2 days. To serve, transfer to a bowl of hot water & let reheat for 2 minutes. Serve immediately.
Hollandaise sauce
Ingredients
2 large egg yolks
1 teaspoon (5ml) water
1 teaspoon (5ml) lemon juice from 1 lemon
Kosher salt
1 stick unsalted butter (4 ounces; 113g)
Pinch cayenne pepper or hot sauce
J. Kenji López-Alt
“If there’s one recipe that strikes fear into the hearts of cooks, one recipe that has a reputation for being difficult, it’s hollandaise sauce.
“Like mayonnaise, hollandaise is a fat-in-water emulsion. Normally, when you combine fat & water, the fat separates & forms a greasy layer that floats on top. The key to a successful emulsion is to break that fat up into individual droplets so small that they disperse evenly in your liquid.
“Now traditionally, you’d this by whisking egg yolks & lemon juice over a double boiler until they’re hot & frothy, then slowly whisking in butter in a thin, steady stream. The butter breaks into minute droplets, while the egg yolk acts as an emulsifier, helping to keep those droplets dispersed, as well as thickening the sauce. What you get is a creamy, smooth sauce with a rich texture & mild flavour, perfect for topping eggs, fish, or vegetables.
“But there are a lot of ways things can go wrong. If you don’t whisk fast enough or pour in your butter too fast it’ll turn greasy & broken. Don’t cook the eggs enough & it won’t thicken properly. If you cook the eggs too much & you’ll end up with clumpy, greasy, scrambled eggs.
“The reality is that if you’re going to learn how to do it the traditional way, the road to perfect hollandaise is going to be paved in broken sauces.
“But here’s the good news: there’s an alternative method that is completely foolproof, produces a hollandaise that is every bit as good as the traditional version, & takes about one minute start to finish. All you need is a small pot, a glass measuring cup, & a hand blender with a cup that just barely fits its head.
“We start by combining a couple of egg yolks in the base of the blender cup along with a teaspoon of lemon juice, a teaspoon of water, & a pinch of salt. Next, we heat up a stick of butter on the stovetop until it is completely melted & bubbling. It should register around 220°F on an instant-read thermometer.
Pour that butter into the measuring cup.
“Now all we do is stick the head of the hand blender at the bottom of the jar, start it running, & slowly pour in the butter. As the hot butter hits the eggs, they start to cook. By the time all the hot butter has been added about 30 seconds later, you’ve got rich, smooth, creamy, hollandaise sauce that’s completely indistinguishable from sauce made using the traditional whisk method.
“Hollandaise will be at its best right when you make it, but If you want to store it, your best bet is to keep it in a small, lidded pot in a warm spot near your stove & make sure you use it within a couple hours.”
In a cup just wide enough to fit the head of an immersion blender, combine egg yolks, water, lemon juice, & a pinch of salt. In a small saucepan, melt butter over high heat, swirling constantly, until foaming subsides. Transfer butter to a 1 cup liquid measuring cup
Place head of immersion blender into the bottom of the cup & turn it on. With the blender constantly running, slowly pour hot butter into measuring cup in a thin stream. It should emulsify with the egg yolk & lemon juice. If needed, tilt the blender head up slightly to help the emulsification process. Continue pouring until all butter is added.
Sauce should be creamy & thick enough to coat a spoon but still flow off of it. If it is too thick, whisk in a small amount of warm water, 1 tablespoon (15ml) at a time, to thin it out to the desired consistency. Season to taste with salt & a pinch of cayenne pepper or hot sauce if desired.
Serve immediately, or transfer to a small lidded pot & keep in a warm place for up to 1 hour before serving. Hollandaise cannot be cooled & reheated.
Calabrese Ricotta, Ham, Potato, Onion & Chilli Pizza
Ingredients
For the biga:
1 ½gms instant dried yeast
250mls water
500gms Baker’s flour
For the dough:
247mls cold water
85 gms Baker’s flour
6gms diastatic malt
3tsp (14 ½ gms) fine sea salt
Extra-virgin olive oil, for drizzling
15 fresh Calabrian chillies or red pepper flakes Semolina flour, for dusting
sea salt, to taste 100gms fresh ricotta
20gm Pontiac potatoes, peeled & cut into 3mm slices 70 gms ham
20gms red onions, peeled & cut into 3mm slices provolone, to taste
50mls canola oil garlic oil, to taste
For the biga:
In a medium bowl, dissolve 1½gms instant dried yeast in 250mls of room temperature water.
Pour 500gms of Baker’s flour into a large bowl & add the yeast/water mixture a little at a time, mixing with a fork. (The result should be lumpy & not smooth.)
Place the mixture into a large, covered container & store for 13 – 14 hours at a temperature between 16 to 18 °C.
For the dough:
Divide your water into 112 mls of cold water to use immediately & another 135mls to use later. Pour the flour, malt, biga (breaking it into pieces) & 112 mls of water (using a measuring bottle with a narrow spout) into the bowl of the mixer. Turn the machine on at first speed & mix for 5 minutes.
Add the salt & switch to the second rotation speed; add the remaining 135 mls of cold water a little at a time, again using a squeeze bottle. When the dough is ready, turn off the mixer & let it rest for 5 minutes. Turn it on & spin 3 more times.
With wet hands, take the dough out of the mixer & place it on your work surface. Let it rest for 10 minutes, then make three folds. Wait another 10 minutes, then make three more folds (this will give greater strength to the dough). Leave the dough to rest in a covered container for 1 hour at room temperature & then for at least 3 hours in the refrigerator.
Divide the dough into four 270gms dough balls & make 3 folds for each one. Drizzle with olive oil, & let them rise for 3 hours at room temperature.
For the toppings:
If using fresh Calabrian chilis: preheat your home oven to 175 °F (80 °C). Remove the stems & cut each one down the middle & remove the seeds. Rinse them out with cold water; using a potato peeler, cut each into thin strips. Arrange the chili strips evenly on a baking sheet. Lower the oven temperature to 122 °F (50 °C) & cook for 1 hour, turning them occasionally for an even bake. Once fully dry, remove from the oven & set aside.
Tip: If you have excess peppers, mince them & store in an airtight container for your next pasta or pizza dinner.
As the chilis bake, fill a large pot with water & salt to taste; bring to a boil. Peel the potatoes & cut them into ½ inch (1 cm) thick slices; do the same with the onions. Boil the potatoes & onions for about 10 minutes, until the potatoes are soft but not overcooked. Drain the potatoes & onions in a colander & set aside to cool.
In a large frying pan, pour 2 to 4 tablespoons (30 to 60 mls) peanut oil, then fry the potatoes & onions together for 20 minutes. Drain the potatoes & onions, then place them on a napkin-covered plate to absorb any excess oil.
For the pizza:
Preheat your oven. Aim to reach 715 to 735 °F (380 to 390 °C) on the baking stone. You can check the temperature quickly & accurately with an infrared thermometer.
Dust some semolina on your work surface; take a dough ball out of the container. Push the air from the centre out toward the crust, then use your fingers to stretch the base to about 12 inches (30cm).
Place your dough on a lightly floured pizza peel & season the base with ¼ of the fresh ricotta.
Place the pizza into the oven & bake for 30 to 45 seconds; turn halfway & cook for another 30 to 45 seconds. Rotate again if necessary.
Take the pizza out of the oven & garnish it with the optional smoked ricotta, ¼ of the ham, & ¼ of the potatoes & onions, distributing each evenly. As a finishing touch, add the caciocavallo shavings (or provolone) to taste, ¼ dried peppers & a drizzle of spicy oil, to taste.
Zucchini e cotto
Ingredients
• 1 burrata
• 75gms Fior di Latte
• 2 zucchini
• 4 basil leaves
• 4 slices of prosciutto cotto di Parma
• Fresh mint leaves
• Sea salt
• Black pepper
• Olive Oil
*Burrata is an Italian cow milk cheese made from mozzarella & cream. The outer casing is solid cheese, while the inside contains stracciatella & clotted cream, giving it an unusual, soft texture.
*Fior di Latte can be classified as a style of mozzarella
Step 1: Peel your zucchini into thin slices. Marinade with olive oil, sea salt, black pepper & fresh mint leaves.
Step 2: Stretch out your dough ball, so that its long & thin, in the style of a focaccia. Drizzle over some olive oil & poke some holes in the base to allow airflow through the dough.
Step 3: Add the zucchini to the base & then bake at 350°C Once crip & cooked, remove.
Step 4: Slice the pizza & add the ham & tear over the burrata.
Step 5: Finish with mint leaves, salt, pepper & drizzle over olive oil. Serve & enjoy!
Spicy Lamb Pizza
Ingredients
One batch of slow-risen pizza dough
400 grams of quality ground lamb preferably New Zealand free range, 10 % fat or so
One large shallot finely minced
One tablespoon of ground cumin
One teaspoon of ground coriander
One tablespoon of smoked paprika
Two tablespoons of tomato paste
chilli sauce
A splash of chicken stock
Salt & freshly ground black peppercorns
200gms feta cheese
fresh mint leaves
fresh oregano leaves
garlic pesto
1. Prepare pizza dough as you normally would (see my pizza dough technique) & divide into 3-4 roughly equal portions. Leave to rise on a counter for about 30-45 minutes as you make the lamb topping.
Prepare spicy lamb topping:
1. Set your oven for 275C or as high as it will go.
2. Put your favourite cast iron skillet over medium heat, add in a tablespoon of oil & the finely diced shallot.
3. Fry shallot for a few minutes until soft & slightly golden.
4. Raise heat to medium high & dump in the ground lamb along with a generous sprinkle of salt.
5. Fry lamb for at least 5 minutes until thoroughly & evenly browned.
6. Throw in black pepper, cumin, coriander & paprika, stir to combine well & fry for another minute.
7. Mix in tomato paste, stir again to even distribute & fry again for another minute.
8. Dump in chicken stock & stir well once again. Make sure to scrape the bottom of the pan with your spoon or spatula to release any stuck bits of flavory goodness.
9. Lower heat & simmer lamb mixture till almost all liquid has evaporated & you’re left with a thick meat sauce.
10. Add in hot sauce, stir & taste for seasoning.
11. When you’re happy with the result, kill the heat & set aside.
Pizza Construction:
1. Note: For ease of handling, build your pizza on a well-floured work surface or a pizza peel, so you can easily move it to the oven.
2. Grab one portion of pizza dough, flatten it using the palm of your hand, then stretch or roll into a thin circular pizza crust.
3. Sprinkle a thin, even layer of lamb on the pizza base, then slide onto a pizza stone at the base of a well pre-heated oven.
4. If pizza stone is not available, slide it onto a rack set at the middle of the oven.
5. Bake for about ten minutes until brown, crusty & well-risen along the edges. Keep an eye on things & rotate the pizza during cooking if one side starts browning much faster than the other.
6. When pizza looks almost perfectly done, add an even, thin layer of crumbled feta cheese evenly on top, continue to bake for another minute or so.
7. Evacuate pizza from the oven & immediately drizzle with wild garlic pesto, fresh mint & fresh oregano. Allow pizza to rest at least a few minutes before cutting into it.
8. Serve pizza with a side salad & feel free to drizzle with more hot sauce, pesto or herbs as you see fit. You are the boss of your own pizza!
Sicilian Pizza
Ingredients
1110g “00” pizza flour
555g high gluten or bread flour (32%)
50g salt (2.8%)
17g compressed yeast (1%) / 5g instant yeast (0.3%)
41g sugar (2.3%)
42ml olive oil (2.4%)
1L cold water – first water (57%)
Inoculated water – 165g preferment (10%) mixed with 160mls cold water (10%)
Day before: Make the preferment. Preferment to made from equal parts flour & water & 0.1% yeast & left for 24hrs at room temperature. For example, 82.5g flour / 82.5g water & 0.01g yeast.
Step 1: Pour the first water & yeast into the mixer & mix to dissolve the yeast. Add in the 00 flour & the high gluten flour & mix further for about 5-7 minutes until there is no dry flour visible & allow the dough to rest for 5 to 10 minutes.
Step 2: Turn the mixer to high & slowly add in the inoculated water. Gradually add in the salt & sugar, then in the last few minutes of mixing, add the olive oil & mix until the dough is strong & you can create a window pane.
Step 3: Allow the dough to relax for 5 minutes before removing the dough from the mixer, place in an oiled bowl & leave in the fridge for 24-48 hours.
Step 4: Remove from the fridge & divide the dough into 400g/14 Oz pieces. Place each portioned piece of dough on an oiled tray & cover. Let it relax & room temperature for around 10-15 minutes before pressing it out to the edges of the tray with oil. Repeat this until the dough has reached the corners of the pan. Cover & leave to proof for a further 2 hours.
Step 5: Set your oven to 400°C if using a pizza oven, apply as much heat as possible if a conventional gas/electric oven is being used to bake. As previously discussed, use a preheated pizza stone if available to generate additional heat.
Step 6: Let the par-baked dough cool before adding the toppings. Layer over fresh mozzarella & tomato sauce. Finish with grated parmesan & fresh basil. Place back in the oven, & cook a further 5 minutes.
Step 7: Remove the pizza from the oven & let it cool before slicing.
Corsican Pizza-Baguette
Ingredients
For the baguette dough:
500gms Baker’s flour
10gms fine sea salt
300gms liquid sourdough, or 1 cup (100 grams) sourdough starter
350mls warm water
1tsp of myrtle leaves or herbes de Provence
For the toppings:
150gms of tomato pulp
1tbsp of myrtle leaves or herbes de Provence
300gms strong cheddar
8 slices Corsican pancetta
6 slices Corsican coppa
5 to 6 leaves arugula
Corsica is a French island located in the Mediterranean, known, among other things, for its beautiful landscapes, culture & unique cuisine. Corsica’s charcuterie is particularly renowned for its fresh, artisanal products made from high-quality pork & traditional recipes, which is where France-based food writer & photographer, Guillaume Marinette, took inspiration from for this Corsican Pizza Baguette.
One of the island’s specialties is coppa (or capicola), a cooked, smoked or dried ham made from pork neck & shoulder. It is often served in thin slices & often accompanies Corsican cheeses like brocciu (similar to ricotta) & casgiu merzu (a strong, semi-hard cheese made from goat’s milk).
To pay homage to the island, Guillame uses a baguette-style dough, one of France’s most famous gastronomic symbols, paired with tomme de brebis corse–an uncooked pressed Cosican cheese made from whole sheep’s milk with aromas of hazelnut & herbs.
The shape of this baguette pizza is ideal to share as an appetizer, or enjoy it with a light, bright salad.
For the baguette:
In the bowl of a food processor, mix the flour & salt. Add the liquid sourdough (or fresh sourdough) & the warm water. Mix until you obtain a homogeneous dough.
Tip: If kneading by hand, use a wooden spoon.
Knead your dough for 10 to 15 minutes, until the dough becomes elastic & pulls away from the sides of the bowl.
Cover the dough with a clean cloth. Let rest at room temperature for about 12 hours.
Once rested, divide the dough into two pieces & form them into a baguette shape. Let rise again, covered, for 1 to 2 hours.
Preheat your oven to 350 °C) on your baking stone. You can check this quickly, accurately & from a safe distance with an infrared thermometer.
On a lightly floured surface, make diagonal incisions on the top of the loaf with a sharp knife & sprinkle with Corsican herbs or herbes de Provence. Transfer to a lightly-floured pizza peel.
When the oven is hot, launch the baguette into the oven; bake for 1 to 2 minutes, then turn the flames off. Close the door & bake for another 19 to 24 minutes, until the bread is golden brown & a hollow sound is heard when tapped.
Remove the bread from the oven; let cool on a rack.
For the toppings:
Preheat the oven to reach 400 °C to 450 °C.
Cut the baguette in half lengthwise.
Spread tomato pulp evenly over both halves of the baguette & sprinkle with myrtle leaves or herbes de Provence.
Arrange the slices of pancetta & the pieces of cheese evenly over each slice.
Cooked Corsican pizza baguette cut in half & topped with tomato pulp, myrtle leaves, pancetta & Cosican cheese on a table surrounded by a plate of cheese, a bowl of tomato pulp, a bowl of myrtle & a serving board of pancetta.
Place on a peel, launch & cook for 1 minute in the oven.
Remove from the oven, add the coppa & arugula leaves.
Marinara Pizza
Ingredients
330gms pizza dough
425gms plum tomatoes
Clove of garlic
Fresh basil
½ tbsp dried oregano
Fine sea salt
Extra virgin olive oil
Method
Prepare your pizza dough ahead of time. Julian recommends using a Sourdough or Biga pizza dough, but if you’re low on time, our Classic Pizza Dough works just as well.
Finely slice the garlic with a small serrated knife – it’s worth taking your time with this. Transfer the sliced garlic to a small ramekin & cover with a tbsp of olive oil. This helps in two ways: it’s easier to separate the slices, & it protects the garlic from burning & becoming acrid during the cook.
Remember, you can be much more generous with the sauce as there is no cheese to weigh it down!
Add the slices of garlic, followed by the basil. Give the leaves a quick shake to remove any excess water. Crush the oregano in the palms of your hand & sprinkle it across the centre of the pizza. Finally, top with a swirl of olive oil & a pinch of fresh ground pepper if you fancy.
Slide the pizza off the peel & into your pizza oven. Cook for 1-2 minutes, making sure to turn the pizza regularly. Once cooked, remove from the oven.
Serve right away & indulge in the subtleties of this simple Neapolitan-style Marinara pizza!
Foccacia
Focaccia is a unique type of Italian yeast bread that is baked in flat sheet pans. Here are some of its unique characteristics:
1. Thickness & Texture: Unlike other flatbreads, focaccia is thick & fluffy, with a height of about 1.75cm – 2.5cm. It has a soft & chewy inside & a harder outside.
2. Flavouring: Focaccia dough is flavored with olive oil & sometimes topped with herbs like fresh rosemary, basil & oregano & or other toppings like mushrooms, olives, & eggplant to name a few.
3. Preparation: The dough is rolled out, placed into the sheet pan, & then brushed with a generous amount of olive oil. After the dough proofs for about an hour or two, the baker will use fingertips to press little dimples into the focaccia dough. The focaccia dough is then topped with coarse salt & herbs, frequently rosemary, & any other toppings1. It is then baked in a very hot oven or hearth.
4. Variations: There are many variations on the traditional focaccia. One way to add other flavours is with toppings. Common focaccia bread toppings include olives, mushrooms, green onions, or tomatoes. In Italy, there are a lot of regional-based focaccia variations2. For example, in the Northwest of Italy, there is a popular recipe for focaccia dolce (sweet focaccia). It’s made with a focaccia base that is sprinkled with sugar & incorporated into the dough are raisins, honey, or other sweet ingredients.
5. Serving: Focaccia bread can be eaten as it is. It can be cut into a variety of shapes, including squares, long skinny rectangles, triangles1. Because it is pretty thick, focaccia can be sliced in half & used for making sandwiches. It’s also a tasty addition to a bread basket or an accompaniment to a bowl of soup or a salad. A sweet version of focaccia can be eaten for dessert or even for breakfast as a replacement for toast.
6. Storage: Ideally, fresh focaccia should be eaten the day it is made. If you do have leftovers, wrap it up in a bread bag or sealed zip-top bag1. Because of the high olive oil content in the dough, it won’t go stale as quickly as other types of bread1. Large pieces or slabs of focaccia can be wrapped in foil & frozen1. Smaller pieces of stale focaccia can be toasted in an oven to make tasty croutons or crushed in a blender or food processor to make homemade breadcrumbs.
Ingredient
500g Baker’s flour
10gms instant yeast
1/2 tsp table salt
375mls water
Extra virgin olive oil
Sea salt
Step 1: Make the Dough: Mix together the flour & salt in a large bowl. Allow the air to get into the flour as you mix it through your fingers. In a jug, measure out the water (warm water – 34C). Add the yeast to the warm water & whisk until dissolved
Step 1: Make the Dough: Mix together the flour & salt in a large bowl. Allow the air to get into the flour as you mix it through your fingers. In a jug, measure out the water (warm water – 34C). Add the yeast to the warm water & whisk until dissolved.
Pour the water & yeast into the flour – if you are mixing by hand, make a well in the middle of the flour then pour in all the water & yeast. Mix with a fork until it has combined then remove from the bowl & knead on a lightly floured surface for about 10 minutes. If you are mixing with a machine, turn it on & mix the flour for 1 minute; then whilst the machine is running, add the liquid (all in one go) & mix to a smooth dough for about 4 minutes. If required, pour in more water to form a smooth, soft dough that doesn’t stick to the sides of the bowl.
Pour a little oil into a larger clean bowl & add your soft dough mixture. Cover with cling film & allow to double in size (prove), in a dry warm place. The dough is ready when you push your fingers into it lightly & it doesn’t spring back. When doubled, gently remove dough from the bowl & place onto a baking tray lined with baking paper.
Step 2: Shape the Dough: Pre-heat your oven to 230-250C. To create the classic Focaccia look, shape your dough in the tray & very firmly push your fingers into it at regular intervals, touching the tray but not making a hole in the dough. Pour on some tasty extra virgin olive oil & sprinkle with flaked sea salt.
Step 3: Bake your Focaccia: Place into the pre-heated oven & bake until golden brown (about 10-12 minutes depending on your oven).
Step 4: Serve: When golden, remove from the oven & drizzle on some additional extra virgin olive oil which will soak into the bread as it cools, making for a delicious, moist Focaccia.
Foccacia di Recco
Ingredient
500g (17.5 ounces; about 3 1/4 cups) bread flour, plus more for rolling
15g (0.5 ounce; 1 tablespoon) sugar
10g (0.3 ounce; 2 1/2 teaspoons) Diamond Crystal kosher salt; for table salt use half as much by volume or an equal amount by weight
300mls water
50g (1.75 ounces; 3 tablespoons plus 1 teaspoon) extra-virgin olive oil, plus extra for drizzling
400g (14 ounces) Stracchino cheese (a.k.a. Crescenza), divided (see note)
Coarse sea salt, such as Maldon or fleur de sel
Adjust oven rack to lower-middle position. Place Baking Steel or stone on it & preheat oven to highest possible temperature, (260° to 290°C).
In a large bowl, whisk together flour, sugar, & salt until thoroughly combined. Add water & olive oil & stir with a wooden spoon until no dry flour remains & a shaggy dough forms, about 2 minutes. Knead with hands if needed to bring dough together. Let dough rest for 5 minutes.
Turn dough out onto a floured surface &, using floured hands, knead until dough is mostly smooth & no longer sticks to your hands, 2 to 4 minutes. Dust work surface, dough, & hands with more flour as needed throughout the kneading process. Weigh dough, it should weigh approximately 900g (2 pounds). Divide into four total portions: two weighing 250gms & two weighing 200gms.
Working with one portion at a time, cup dough between palms of your hands & work it in circular motions to form a smooth ball. Repeat with remaining dough. Cover dough with a clean kitchen towel or by overturning the bowl used to make the dough, or transfer to a lidded proofing container, & allow to rest at room temperature for at least 45 minutes & up to 1 hour. Alternatively, transfer dough balls to an airtight container & refrigerate for up to 24 hours.
Lightly oil a 15-inch round pizza tray or rimmed baking sheet & place on top of a large bowl. Flour your work surface. Working with one 250g portion of dough, flour surface of dough &, using a rolling pin, roll into a 12-inch circle if using a round pizza tray or a 12- by 9-inch rectangle if using a rimmed baking sheet. While rolling, occasionally rotate & lift dough, adding more flour as needed, to ensure dough doesn’t stick. Gently stretch dough into a 16- to 17-inch circle or 18- by 13-inch rectangle, about 1/16-inch thick, by draping over knuckles & gently stretching. Transfer dough to prepared pizza tray, stretching it so that there is an even 1- to 2-inch overhang of dough, then gently press it so that it is flush with the pan.
Using clean hands or two spoons, dollop half of the Stracchino (200g; 7 ounces) in 1 tablespoon (15g) pieces over the surface of the dough.
Using a rolling pin, roll out one 200g portion of dough in the same way as the previous portion. Gently stretch dough into a circle or rectangle (it should be thinner than the previous portion) by draping over knuckles & gently stretching. Place dough directly on top of the Stracchino-topped dough, stretching it so that it covers the entire surface, with a 1-inch overhang on all sides.
Using your fingers, gently tear small openings in the top portion of dough, around the pieces of Stracchino. Gently press down on the top portion of dough, working around the pieces of Stracchino, so that it touches the bottom portion of dough. Hold the rolling pin at an angle, flush against the edge of the pizza tray, & work it around the entire edge of the tray to cut off the overhanging dough; excess dough can be saved for making more focaccia, or discarded. Drizzle surface of the dough with olive oil & sprinkle lightly with sea salt.
Transfer tray to oven, positioning it on top of Baking Steel or stone. Bake until dough is deep golden brown & cheese is melted, rotating tray 180 degrees halfway through baking, 8 to 10 minutes. Remove from oven & transfer focaccia to a wire rack set inside a rimmed baking sheet. Allow focaccia to cool for at least 30 seconds, then transfer to a cutting board, slice, & serve immediately.
Once tray or baking sheet is cool enough to handle, wipe clean with a paper towel. Repeat steps 5 through 9 with remaining portions of dough & Stracchino.
Detroit-Style Pan Pizza
Ingredient
300gms bread flour
5g instant yeast
9gms salt
220g water
Extra-virgin olive oil, as needed
For the Sauce:
2 tablespoons (30ml) extra-virgin olive oil
3 medium cloves garlic, minced
2 teaspoons (about 5g) dried oregano
Dash red pepper flakes
Kosher salt, to taste
1 (28-ounce; 800g) can high-quality crushed tomatoes To Finish:
1 teaspoon (about 6g) granulated garlic powder 340gms brick cheese, cut into 1/2-inch cubes
Pepperoni 340gms high-quality natural-casing pepperoni
1 teaspoon (about 6g) granulated onion powder
1 tablespoon (about 15g) sugar
To Make the Dough in a Stand Mixer: Combine flour, yeast, & salt in the bowl of a stand mixer fitted with a dough hook attachment. Stir to combine, then add water. Mix on low speed until dough comes together into a rough ball, then shut off mixer & let rest for 10 minutes. Continue mixing at medium-low speed until dough forms a smooth, silky ball, about 10 minutes longer. (It should stick to the bottom of the bowl as it kneads rather than riding around the edges.) Remove dough hook, form dough into a tight ball, set in the bottom of the mixer bowl, cover tightly with plastic wrap, & set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
To Make the Dough in a Food Processor: Combine flour, yeast, & salt in the bowl of a food processor & pulse to combine. Add water, then turn on processor & process until dough forms a ball that rides around the bowl of the processor, about 30 seconds. Continue processing for 30 seconds longer. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, & set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
To Make the Dough by Hand: Combine flour, yeast, & salt in a large bowl. Whisk to combine, then add water & stir with a wooden spoon until a rough ball of dough has formed. Set aside for 10 minutes. Turn dough out onto a countertop & knead until a smooth, silky ball has formed, about 10 minutes. Transfer dough to a bowl, form a tight ball, cover tightly with plastic wrap, & set aside in a warm place until dough has roughly doubled in volume, about 2 hours.
Finding the Perfect, Chewy Crust
I decided to start my testing by focusing on the crust. For these tests, I used low-moisture mozzarella & a jar of Rao’s for the sauce. Since I already have an easy recipe for foolproof pan pizza, I started there, figuring I could tweak it to make it work for a Detroit pie. That recipe uses a basic no-knead method: Flour & water are combined with yeast (1% of the flour by weight) & salt (2.5% of the flour by weight) & mixed together in a bowl, just until a shaggy dough forms. The bowl is then covered & set aside overnight. During that overnight rest, yeast multiplies & produces bubbles of carbon dioxide that slowly expand & rise, in effect kneading the dough for you. In the morning, you wind up with a stretchy, relaxed dough with plenty of gluten development.
A little too much gluten development, as it turned out.
Good gluten development & a nicely relaxed, high-moisture dough lead to a very rustic hole structure, with a hearty chew & a mix of big, small, & medium-sized bubbles. It’s delicious, but Detroit pizza should be a little more uniform. Still, I liked the idea of a no-knead dough, so I tried it a few more times, using different ratios of flour to water. In baker-speak, this is known as “hydration level”: A “60% hydration dough” is a dough that uses 60 grams of water for every 100 grams of flour. My original pan pizza has a hydration level of about 70%. I tried going down as low as 60%, which made a dough that had a finer hole structure (good!) but also a denser, tougher texture (bad!).
In doing a bit more research, I found that Adam Kuban had gone down a similar path years ago while exploring hydration levels in Detroit-style dough. According to him, using all-purpose flour & a super-high hydration level of 75% is the key. I mixed up another batch, this time using my stand mixer to make the dough. I started by combining the ingredients & mixing them just until they started to come together, then let them rest for 10 minutes before continuing to knead.
This is a method called autolyse, during which an enzymatic breakdown of flour protein occurs, making it easier to subsequently form gluten. Once the dough was kneaded, I let it rise for a couple hours at room temperature before turning it into a greased pan (more on that pan later). I let it rest once more to allow the gluten to relax, then stretched it out until it filled out the pan all the way to the edges, before topping & baking it in a hot oven.
Adam is right that high hydration is a great way to go (though I ended up scaling my water back to around 73% instead of 75%), but I wasn’t fully convinced about the all-purpose flour. Because all-purpose flour is relatively low in protein, it produces a light, very tender crumb that doesn’t have quite the chew or pull I was looking for.
Swapping out that all-purpose flour for bread flour (I used King Arthur bread flour) was the real key, producing a crumb structure that was relatively open & chewy, but still squarely on the Detroit pizza end of the scale as opposed to the focaccia end.
Pour a couple tablespoons olive oil in the bottom of a Detroit-style anodized aluminium pan or two 8- by 8-inch cake pans. (Split dough in half if using cake pans.) Transfer dough to pan(s) & turn to coat in oil. Press down on dough & spread it toward the edges. You won’t be able to get it all the way to the edges; this is okay. Spread it as much as you can without tearing, then cover tightly in plastic & set aside for 30 minutes to allow dough to relax. Return to dough & stretch it out again. It should be able to reach the edges this time.
If not, let it rest a little more & try again. To get the dough to stay in the corners, stretch it up beyond the corners so that it pulls back into place. Once dough is stretched, cover again & set aside while you make the sauce.
For the Sauce: Adjust oven rack to lowest position & preheat oven to 550°F (290°C), or as close to it as your oven gets. Heat 2 tablespoons (30ml) olive oil in a medium saucepan over medium heat until shimmering. Add minced garlic, oregano, & pepper flakes & cook, stirring, until fragrant, about 30 seconds. Add tomatoes, garlic powder, onion powder, & sugar. Bring to a simmer & cook until reduced to about 3 cups, about 30 minutes. Season to taste with salt.
To Form the Pizza: Press down on dough with your fingertips to remove any large air bubbles. Lay half of pepperoni (if using) evenly over face of dough. Top with cheese, spreading it evenly all the way to the very edges of the pan, then add remaining pepperoni. Spoon sauce over surface in 3 even rows. (You will need only about half the sauce—save the rest for another pizza.)
Transfer to oven & bake until edges are black & bubbly & exposed cheese on top is starting to lightly brown, 12 to 15 minutes. (If your oven doesn’t cook well from the bottom, consider placing the pizza directly on the oven floor.) Transfer to a trivet or folded kitchen towel on countertop.
Run a thin metal spatula all the way around the edges of the pan to loosen the pizza. Carefully lift it out & slide it onto a cutting board. Cut pizza & serve.
Grilled BBQ Margherita Pizza
Ingredient
Neapolitan Dough
232gms Baker’s Flour
1/8 teaspoon instant yeast
1/2 teaspoon granulated sugar
8gms salt
3/4 cup (170g) water, lukewarm
For the Topping
Burrata Cheese
Parmesan Cheese
Passata Sauce
Tarte flambée
A dish from the German-French region of Alsace, tarte flambée, or flammekueche, shares its origins with both countries. The dish is like an Alsatian pizza, noting that it has been prepared regionally since the 13th century, a common staple among peasants stretching extra dough into a tasty meal. The thin crust is spread with cream, & onions & smoked pork bits are sprinkled across the surface. The whole is briefly popped into a piping hot oven & typically enjoyed communally from a wooden board
While most recipes stay true to the original from centuries before, modern establishments include some creative twists. Extra cheese, vegetables, & even sweet variations can be found. Although it’s fairly simple to make, tarte flambée is rarely prepared in homes, instead favoured in a local eatery after a long day outdoors. Since the dough is extremely thin, you can easily enjoy a few squares of flammekueche as a shared appetizer before your main meal.
French Pizza Bread
Ingredients
3 tbsp (45gms) unsalted butter
4 tbsp (60mls) extra-virgin olive oil, divided
4 cloves garlic, finely minced
Pinch red pepper flakes
1/2 tsp dried oregano
15gms minced fresh parsley & or basil leaves
Kosher salt
1 large loaf French or Italian bread, split half lengthwise & crosswise
425gms can crushed tomatoes
225gms freshly grated milk mozzarella cheese
60gms grated Parmigiano-Reggiano
Adjust oven rack to upper position & preheat oven to 425°F (220°C). Heat butter & 3 tablespoons (45ml) olive oil in a medium saucepan over medium-low heat until butter is melted. Add garlic, pepper flakes, & oregano & cook, stirring occasionally, until garlic is softened but not browned, about 2 minutes. Stir in half of parsley/basil & a big pinch of salt. Remove from heat.
Place bread cut-side-up on a clean work surface. Using a rimmed baking sheet, press down on bread evenly until compressed to about 2/3rds of its original height. Place bread on top of rimmed baking sheet. Using a pastry brush, brush half of garlic/butter/oil mixture evenly over cut surfaces of bread, making sure to get plenty of bits of garlic & herbs. Set aside.
Add tomatoes to remaining garlic/butter/oil mixture in pan, stir to combine, increase heat to medium, bring to a simmer, then reduce heat to maintain a bare simmer. Cook, stirring occasionally, until rich & reduced, about 15 minutes. Season to taste with salt.
While sauce cooks, spread 1/4 of mozzarella evenly over surface of bread & transfer to oven. Cook until cheese is barely melted, about 8 minutes. Remove from oven & set aside until sauce is cooked.
Spread sauce evenly over bread, then spread remaining mozzarella on top of sauce. Transfer to oven & bake until cheese is melted & just starting to brown, about 10 minutes. Remove from oven & immediately sprinkle with Parmigiano-Reggiano, remaining parsley/basil, & remaining tablespoon extra-virgin olive oil. Allow to cool slightly & serve.
Gorgonzola, Fig & Pancetta Pizza
Ingredients
4 mini Naan bread (or 2 regular sized Naan)
4 slices middle cut bacon rashers or pancetta
2 tbsp fig spread or preferably 4 fresh figs
150gms crumbled gorgonzola cheese
1/4 cup baby spinach, shredded
Method
Preheat oven to 400 degrees
In a large skillet, cook bacon over medium heat until you reach desired doneness. Remove bacon & drain on paper towels. When cool enough to handle, cut into bite-sized pieces.
Lay Naan bread on flat surface, & top with crumbled gorgonzola. Spoon fig spread into microwave-safe bowl & warm for 15-20 seconds.
Alternatively, slice fresh figs evening, drizzle olive oil & lightly grill on both sides
Assemble pizza & cook in a hot oven or BBQ for 4-5 minutes only. Remove, add shredded spinach & serve.
Ligurian Foccacia
Ingredient
For the dough
½ teaspoons active dried yeast
375gms lukewarm water
2 teaspoons honey
500gms baker’s flour
2½ tablespoons extra virgin olive oil
2 teaspoons pure salt flakes
5 tablespoons extra virgin olive oil extra – as needed
extra salt flakes for sprinkling on top
For the brine
¼ cup lukewarm water
1 teaspoon pure salt flakes
Method
In a jug or small bowl mix together warm water, honey & yeast. Stir until dissolved.
In a large bowl whisk together flour & salt then add the yeast mixture & the olive oil. Stir with a rubber spatula to combine all the ingredients. Scrape the side of the bowl clean.
Cover with plastic wrap & set aside at room temperature for 15 minutes.
After 15 minutes, uncover dough. Press the rubber spatula down between the dough & the side of the bowl. Using the spatula, lift the dough & fold it onto itself as if you are picking up the bottom of the dough & folding it over the top of the dough. Continue around the edge of the dough, lifting & folding. The dough become smooth.
Oil a work surface with a little extra virgin olive oil & gently tip out the dough scraping the bowl as best as you can.
Oil the bowl ready for the return of the dough.
Press out gently to flatten slightly to degas a little. Pick up one side of the dough stretch it & fold it over to the other side. Repeat on all sides.
Return the dough to the now oiled bowl. Cover with plastic wrap & set aside at room temperature for 12-14 hours or overnight.
The next day: Spread 2 tablespoons of extra virgin olive oil onto baking pan with sides.
Tip the dough gently onto the oiled 15in x 10in (38cm x 25cm) baking pan & repeat the folding as previously explained.
Gently stretch the dough to fit the pan. You will need to place your hands under the dough & stretch it. Don’t worry if it doesn’t fully stretch to fit. Set aside for 30 minutes. During the time you’ll be able to stretch it out to fit.
After 30 minutes, make indentations with your fingers into the dough. Press in at an angle. Then mix together brine ingredients until salt is dissolved. Pour over dimpled dough. Allow to proof for 1 hour until puffy & bubbly.
Preheat oven to 235°C.
Sprinkle with flaky salt & bake on the centre rack for 20 minutes. Then move to the upper rack & bake for another 5-7 minutes until the top is golden brown.
Remove from the oven & immediately turn onto a wire rack. Drizzle or brush 2 tablespoons of extra virgin olive oil over the baked focaccia. Don’t worry if it pools in the dimples, the oil will gradually soak into the bread.
Serve warm or at room temperature cut into large squares.