Going flat-out for flatbread…

by Mister North on August 18, 2011

Rosemary and anchovy flatbread

We’re both fans of fast, healthy and delicious Mediterranean-influenced food here at North/South Food. Miss South is definitely more confident and experienced when it comes to baking than I am, but a recent recipe I came across persuaded me to pander to my basest kneads and enjoy my daily bread.

I’m currently designing a cookbook for the wonderful Parlour Café on West Port in Dundee, run by Gillian Veal. Over the last few years her delicious and unfussy cooking styles have added some sunshine to the local food scene, and her recipes have become firm favourites with many Dundonians. So it’s perhaps only natural that Gillian’s sharing some of her favourites recipes with the wider world.*

One of the pleasures (or should that be perils) of receiving the manuscript for a cookbook is trying to resist the urge to try out all the recipes: in this case as soon as I saw the recipe for rosemary and anchovy flatbread I was powerless to resist the temptation to snip sprigs of rosemary and crack open a tin of anchovies. Rosemary oil and salty fish on warm bread? Instant win!

Having made these a couple of times now I’m a major fan. Incidentally they’re so moreable I challenge you to make them last more than one sitting. Perfect with some home-made smoky hummus or an edamame bean dip.

So without further ado let me share this recipe, in Gillian’s own words, alongside my photos. Enjoy!

Gillian’s Rosemary and Anchovy Flat-Bread
Makes 8 – 10 flat-breads

250 grams wholemeal flour
250 grams of plain white flour
250 ml warm water
1⁄2 a teaspoon of dried yeast
80mls olive oil
12 anchovy fillets
1 sprig of rosemary ● sea salt and pepper to season

“Mix both flours in a large bowl and make a well in the middle. Dissolve the yeast in the warm water and gradually pour into the flour while mixing with the other hand. Pour in 60ml of the olive oil as well, and keep mixing until the ball of dough comes together. Turn the dough onto a lightly floured surface and knead until it becomes smooth and elastic – you will feel the dough changing and it will bounce back when you stick a finger into it (5 minutes should do it). Cover the bowl with cling-film and set aside somewhere warm for about one and a half hours.

Meanwhile prepare the topping. Tear the leaves off the sprig of rosemary, chop them roughly and bash them up in a mortar and pestle with the anchovies and a glug or two of olive oil until you have a rough paste.

When the dough has about doubled in size, punch it down, gather into a ball and divide into 8 – 10 pieces depending on how many people you’re feeding and how big you want your breads to be. Heat up the oven to 220C, and put in two lightly floured baking trays. Roll the dough pieces out into rough circles, about half a centimetre thick, and evenly spread with the anchovy and rosemary paste. Push it into the dough with your fingers and make sure they’re well covered.

Get the hot baking trays out of the oven, and place the waiting flat breads on them. Sprinkle with sea salt, freshly ground black pepper and a drizzle of olive oil and put back in the oven for around 6 minutes until they are golden and starting to puff up”


*If, as I suspect, this recipe whets your appetite then I urge you to buy the book when it’s published later this autumn by Kitchen Press. Wonderful recipes and delightful illustrations make this a perfect kitchen companion. We’ll have full details on here closer to the time…

{ 1 comment… read it below or add one }

miss south August 18, 2011 at 1:20 pm

Thanks. I had a lovely lunch all planned and now because it isn’t hot puffed up fluffy bread melting with umami anchovy and the scent of rosemary, I’m disappointed.

Dinner however? That’ll be flatbread based though…

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