bone-marrow,-parsley-and-caper-flatbread

Bone marrow, parsley and caper flatbread

bone-marrow,-parsley-and-caper-flatbread

1

Begin by making the flatbread dough. Place both flours and the salt in the bowl of a stand mixer with a dough hook attached. Mix the yeast with the water and olive oil then pour into the bowl and mix with the dough hook for 15 minutes or until very smooth and springy with a bit of a shine to it. Cover with cling film then rest for 15 minutes

  • 350g of 00 flour
  • 350g of plain flour
  • 21g of table salt
  • 385g of water
  • 2g of dried yeast, or 6g of fresh
  • 5g of olive oil

2

After the dough has rested, divide the dough into 6 (roughly 180g) portions. Roll into balls and place onto a lightly oiled baking tray (or several trays) seam-side down, leaving enough space in between each for them to grow. Loosely cover with a tea towel or cling film and leave to prove for roughly 2 hours or until doubled in size in a warm place

3

Meanwhile, make the bone marrow butter. Preheat an oven to 180°C/gas mark 4. Roast the bone marrow for 15 minutes, then scoop the softened marrow out into a bowl – you should have around 90g

4

Mash the garlic in a pestle and mortar with a pinch of Maldon salt and a dash of olive oil to create a paste. Fold this through the softened butter with the bone marrow

5

If you have a pizza oven, preheat it to around 350–400°C. Otherwise, preheat a regular oven until it’s as hot as it will get. If you have a pizza stone, place this in the oven to heat up too

6

Take a portion of the dough and stretch it out by hand to roughly the size of a starter plate. Scatter small chunks of the bone marrow butter evenly around the base and sprinkle a little grated Parmesan over the top. Cook in the pizza oven for 1–2 minutes, or until the base is cooked through and the crusts have blistered and charred; in a regular oven this can take 8-10 minutes, but keep an eye on it

7

Place the parsley leaves in a bowl with the sliced shallot and capers and dress with the lemon juice and a good drizzle of extra virgin olive oil

8

Dress the flatbreads with a handful of the parsley salad and a good pinch of grey salt

  • 1 pinch of grey salt , sometimes known as ‘wet’ salt, or sea salt

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