Piquanté Pepper and SunBlush Tomato Flatbread

This very moreish flatbread made with Extra Virgin Olive Oil, topped with a Tomato Sauce, Piquanté Peppers and SunBlush Tomatoes - certainly does the trick if your looking for a bread to go with any Pasta Dish or my Patatas Bravas with Chicken and Chorizo.

Having been set a challenge to do something with bread dough by Mermaid Cookware for National Bread Week (16th-22nd April) - here's my invention!

Piquanté Pepper and SunBlush Tomato Flatbread

I've tried and tested a few Mermaid products before and this baking sheet lived up to all my expectations.  The baking sheet is made from Hard Anodised Aluminium which evenly distributes heat to avoid hot spots.
As you can see from my picture there's a lip to one side for safe and secure handling in and out of the oven and the flat edges allow baked goods to slide off easily.  The baking sheets are available in 12", 14" and 16".

Pepper and SunBlush Tomato Flatbread

Although it's not suitable to go into the dishwasher but that said there really isn't any need.  Just some nice hot sudsy water, a rinse and a good dry, the baking sheet looks like new again.

Perfect for use with metal utensils, scratch resistant and won't peel or blister.
Oven safe up to 240C / 475F or Gas 9






Now for the Flatbreads:

Start by making the Tomato Sauce:
1x400g tin of good quality Italian plumb tomatoes - well drained of their juice (keep the juice for a bit)
1 small clove of garlic - very finely chopped 
a small pinch of black pepper and a tiny pinch of salt
a tiny pinch of sugar if you think it needs it
Squish the lot together in a small bowl and have a taste.  If you need to add a little of the reserved tomato juice then do so.  Remember the sauce does need to be thickish though or your flatbreads will be soggy.

You will also need:
a few Peppadew Piquanté Peppers from a jar and a few sliced SunBlush Tomatoes from the Deli counter in Sainsbury's 
chopped flat leaf parsley for scattering

To make two flatbreads each about 9inches (you can freeze one) you will need:
50g uncooked Polenta
100ml boiling water
200ml cold water
7g sachet of fast acting yeast
300g Strong white bread flour
1 teaspoon salt
75ml Extra virgin olive oil 

How to do it:
Pre-heat your oven to 220C / 425F or Gas 7
Put the polenta into a large mixing bowl, pour on the boiling water and stir.
Leave for a couple of minutes so it thickens.  Stir in the cold water and mix until smooth.  Now add the yeast and stir to dissolve.  Add the flour, salt and olive oil.  Mix till you have a soft, sticky dough.  Cover and leave for 10 minutes. 
Now on a lightly floured surface knead for 10 minutes or 5 minutes if you've using a mixer.  Return the dough to the bowl and leaved covered with lightly oiled clingfilm for 30 minutes before using.

Cut the dough in half and roll out each flatbread to about 8 or 9 inches long - I can't get all fussed about the shape, just aim for an oval but it wil taste just the same whatever shape you end up with!

Pop the flatbreads onto a baking sheet - Mermaid Bakeware is the way to go!
Either both at a time or cook in batches.
Add your tomato sauce topping and dot with Piquanté Peppers and SunBlush Tomatoes.  Drizzle with a little Extra Virgin Olive Oil and bake in a pre-heated oven for about 15 minutes until nice and golden.

The flatbread dough is my much titivated version from a recipe I saw on The Guardian online.

Thank you to Mermaid and Sarah for sending me this lovely baking sheet.
All opinions and thoughts are my own.  I was not required to write a positive review.  I only ever post reviews on products I like the look of, and therefore would buy myself.
  

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Thanks for taking the time to comment - much appreciated.
Cheers
Jan

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A GLUG OF OIL