I love bread. I do like eating gluten free at times but I could never go completely gluten free as I love bread (and cakes!) so much. I make and experiment with a lot of gluten free recipes for my sister which are great as she is intolerant to gluten and it also makes her ulcerative colitis extremely bad. Having a sister who wants nothing more than to be able to eat bread and cakes makes me realise even more than I shouldn’t restrict certain food types from my diet, like many of the current food trends. Stephanie Sacks recently tweeted saying “We need to tune into what out bodies crave and need and want and nourish ourselves accordingly. Forget the food trends!!“. I could not agree more with this. I listen to my body and eat what it tells me, this may mean fruit, vegetables, a gluten free few days or a huge slice of bread covered in butter! I feel what everyone needs to do is go back to basics, learn and understand where food comes from, what it does for your body and make food from scratch. There are some things I buy for convenience but most of the time I try to make everything.
It has been a very busy week for me with an unexpected job interview. I have also really been enjoying being out in the car driving. I’ve been driving a very heavy 4×4 which is a new experience for me but a great one. I haven’t driven many different cars so I always find it strange when getting behind the wheel if something different. It has been great fun driving it though and hopefully I will get to drive it some more this coming week.
This bread is great for summer and to take along to barbecues. The topping can be very easily changed to your favourite seasonal vegetables.
Mediterranean Flat Bread
- 500g strong white flour
- 10g fast action yeast
- 1 tsp salt
- 1 tsp sugar
- 2 tbsp extra virgin olive oil
- 2 tsp dried thyme
- 1 yellow pepper, cut into cm pieces
- 1 red onion, sliced
- Plum tomatoes, cut in half
- Maldon salt, to sprinkle on top
- Extra virgin olive oil, to drizzle on top
- Place the yeast, flour, sugar, salt, water, thyme and olive oil into a bowl and mix until it comes together. Knead for 10-15 minutes then leave to rise for 45 minutes. Or place the ingredients in your bread machine or free standing mixer and let it do the hard work!
- Once the dough has risen, knock it back then roll it out until it is 5mm thick. Place on a backing tray and leave to rise for a thirty minutes.
- Place the onions, peppers, tomatoes and basil on top of the dough. Drizzle the top with olive oil then sprinkle some salt on the top. Bake in your oven for 35-45 minutes.
Enjoy! H x