Bone marrow, parsley and caper flatbread
Homemade flatbreads are topped with a rich and garlicky bone marrow butter and topped with a fresh salad of parsley, lemon and shallots to balance out the flavours.
- Total:
Ingredients
- 180g of unsalted butter, softened
- 170g of bone marrow, still in the bone
- 6g of garlic, roughly chopped
- 1pinch of Maldon salt
- 1dash of olive oil
- 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
- 40g of Parmesan, finely grated
- 1handful of parsley, leaves picked
- 1banana shallot, finely sliced (on a mandoline if you have one)
- 1tbsp of capers
- lemon juice, to taste
- extra virgin olive oil, for drizzling
- 1pinch of grey salt, sometimes known as 'wet' salt, or sea salt
Instructions
Step 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 minutesStep 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 placeStep 3
Meanwhile, make the bone marrow butter. Preheat an oven to 180ºC/gas mark 4. Roast the bone marrow for 15 minutes, then scoop the softened marrow out into a bowl – you should have around 90gStep 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 marrowStep 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 tooStep 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 itStep 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 oilStep 8
Dress the flatbreads with a handful of the parsley salad and a good pinch of grey salt