Trio of dips with flatbread

Name: Trio of dips with flatbread
Cook time: 12 min
Ingredients: 2 g 2 x 300 g pkts olive oil persian bread; 2 each 2 medium tomatoes; 21 each m lemon juice; 7.2 each m honey; 40 ml chopped coriander; 500 g frozen broad beans; 500 ml drained bottled pitted green olives; 1 tsp crushed red chilli; 125 ml flat-leaf parsley leaves; 36.4 each m extra virgin olive oil

Coles · taste.com.au · 2013 · Original

other (asserted)

Baker's percentages

Every ingredient as a percentage of the flour weight (flour = 100%) — the way bakers compare doughs across batch sizes.

Flour

1465g

Water

—

Hydration

—

Salt

—

Yeast

—

Oil

—

Sauce

—

Cheese

—

Dough weight

1465g

Process

Bake temp

392°F / 200°C

Bake time

8-12 min

Oven

home standard

Surface

stone

Ingredients (10)

flour2 x 300 g pkts olive oil persian bread300g
sauce tomato2 medium tomatoes—
flourm lemon juice—
sugarm honey—
flourchopped coriander40 ml · 40g
flourfrozen broad beans500g
flourdrained bottled pitted green olives500 ml · 500g
sauce tomatocrushed red chilli1 tsp
flourflat-leaf parsley leaves125 ml · 125g
oilm extra virgin olive oil—

Toppings (6)

Position matters: under the cheese steams, over the cheese roasts, post-bake stays fresh.

over cheese2 medium eggplants
over cheesearlic cloves
over cheesem brand ground paprika
over cheesearlic clove
over cheesemint leaves82.5 ml · 82.5g
over cheesefinely grated lemon zest2 tsp · 8.4g

Pizza Lab

Baker's percentages

Process

Ingredients (10)

Toppings (6)