Quote:
Originally Posted by Mezzaluna  I'm intrigued, Cape Chef. Please describe this. Is it like a tortilla de patatas, or more like an Italian pie? |
Mezz,
it's a pretty wet dough consisting of unbleached bread and AP flours mixed with yeast and water. Mixed for 20 minutes until it cleans the bowl, fermented for 4 hours. Then spread thinly on a olive oil prepared sheet pan, proofed, then topped with yellow finish potato's, Spanish onions and rosemary. Then baked. I will top mine with a bit more oil and Fleur DE sel.
The book it comes from is called "Artisan Baking Across America" by Maggie Glezer, It is one of my favorite bread books, and is dedicated to American bakers (of course with many having European roots)
It's more like a classic pissaladiere from Provence