Tuesday, 27 November 2007


There was nothing for it but to cook.
The sourdough was ready to divide up for its last rising when I remembered the Turkish breads we made on the pizza oven day at Brigitta's. So the olive bread dough became 4 different flat breads, each filled with a variety of herbs and cheeses and eggs - sort of a rustic, free-style pizza idea. Two are closed and two are open.
All were cooked in the hottest oven you can muster, for about 10 mins, until crisp and almost overdone, by normal bread standards. Here they are - Alex and I just had to taste each one so we are stuffed full and it looks like my 4 kg weight loss by Christmas is on hold for another week ! I couldn't even get a photo before we had eaten some of the first open one.

Fetta, fresh dill / mint, a little chopped tomato, a dash of chilli. The open ones also have 2 or 3 eggs, broken rather than beaten plus some tasty cheddar on top. Since the bread already had lots of chopped olives in it and is white / rye sourdough, the flavours combine well.


Maggie said...

Yum,yum,yum! When I read this article we had not yet had lunch so I nearly jumped in the car to head to your place Kate!

Maggie said...

I am glad this picture will drop off soon I just want to eat all of that free style pizza thing and am too lazy to go cook one.