White wine unleavened bread
Signora Matilde taught me this recipe in Abruzzo, she let me in on another kitchen secret: it is better to accompany the act of cooking with a glass of chilled martini and lemon in hand. I have not abandoned the habit since!
SKILL LEVEL: EASY
- 5⅓ cups(800 g) type ‘00’ flour
- 3½ tbsp extra virgin olive oil
- 3½ tbsp white wine
- tip of a tsp of bicarbonate of soda
- 2 tbsp salt flakes
- 150–200 ml sparkling water
- Preheat your oven to 220°C (200°C fan-forced).
- Place the flour on a board or in a large bowl and make a well in the centre. Add the olive oil, wine, salt and bicarbonate of soda and salt and mix with a wooden spoon to encourage the dough to come together. Add the sparkling water, a little at the time, to form a soft dough. Start by adding 150 ml, then see if you need to add the rest.
- Knead the dough on a floured surface for a few minutes, then flatten it out with rolling pin to a thickness of about 2 cm. Put the dough on an oiled baking tray and score it with a serrated knife to create a criss-cross pattern. Bake for 30–35 minutes, or until golden and the scent of wine and olive oil is starting to make you salivate in anticipation.
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.