Ingredients
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200g '00' flourplus extra for dusting
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100g Semoline Flouror fine semolina
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for brushing Olive Oil
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50g Wild Garlicleaves, finely chopped
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250g Unsalted Buttersoftened
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to serve Sea Salt Flakes
Directions
How could I not make this recipe? Wild garlic butter….nom nom…and there is a plethora of it about at the moment, with the Sardinian classic, Music Paper Bread! How beautiful does that sound? It did not disappoint. Thank you to Barney Desmazery at BBC Good Food for both the wild garlic butter and the music paper bread recipe.
Steps
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1
Done
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Wild Garlic ButterMash the butter in a bowl with some sea salt – start with 1/2 tsp, then taste before adding more. Stir in the wild garlic. Using a piece of baking parchment, roll and shape the butter into a log, then twist the ends to form a cracker. Chill until needed. You can freeze the log for a month and cut off slices as needed. |
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2
Done
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Music Paper BreadIn a bowl, mix together the flours and 1/2 tsp salt. Pour in 175ml water and mix to a soft dough. Tip onto a lightly floured surface and knead for about 5 mins or until smooth. Wrap in cling film and leave to rest for 30 mins. Meanwhile, place a pizza stone or one or two large baking trays in the oven, then heat it to 240C/220C fan/gas 9 or as high as it will go. |
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3
Done
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Divide the dough into 8 and shape into balls. On a floured surface, roll out balls very thinly into rough circles about 20-22cm in diameter. |
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4
Done
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Cut out 8 squares of baking parchment a little larger than the dough circles. Pop the dough circles on top and brush with olive oil. Cook the breads, 1 or 2 at a time, on the hot pizza stone or baking tray (still on the baking parchment) for 6-8 mins or until bubbled up in places, golden brown and crisp. Remove and leave to cool on a wire rack while you cook the rest. Pop all the breads back in the oven for 1 min to warm through. Remove and top with a slice of garlic butter (see Goes well with) and sea salt. |
