Equipment
Ingredients
Dough
- 1 active dry yeast
- 350 ml water, warm
- 180 g all-purpose flour
- 60 g whole-wheat flour
- 60 g cornmeal
- 18 g salt
- 1 g ground anise seed
- 15 ml olive oil
Topping and Frying
- 45 ml olive oil
- 45 g onion, grated
- 86 g goat cheese, crumbled
- 3 g dried oregano
- black pepper, to taste
Nutrition (per serving)
Method
Stir the yeast into the warm water in a small bowl until dissolved.
Whisk together the all-purpose flour, whole-wheat flour, cornmeal, salt, and ground anise in a large bowl.
Create a well in the center of the dry ingredients and pour in the yeast mixture.
Stir the ingredients together until a shaggy dough forms.
Transfer dough to a floured surface and knead for 10 to 15 minutes, adding small amounts of flour if needed, until smooth and elastic.
Place the dough in a lightly oiled bowl, brush the surface with a small amount of oil, cover with plastic wrap, and let rise in a warm area for 90 minutes.
Deflate the dough by punching it down and let it rise again for 60 minutes.
Punch the dough down a second time, move to a floured surface, and roll into a 25cm (10-inch) circle.
Allow the rolled dough to rest and rise for a final 30 minutes.
Preheat the oven to 190°C (375°F).
Heat 45ml of olive oil in a large ovenproof skillet over medium heat.
Carefully place the dough into the hot skillet and brush the top surface with the remaining olive oil.
Distribute the grated onion, crumbled goat cheese, dried oregano, and black pepper evenly over the top of the dough.
Cook on the stovetop for 6 to 8 minutes until the bottom is crisp and dark golden brown.
Move the skillet to the preheated oven and bake for 15 minutes.
Remove from the oven and allow to cool slightly before slicing.
Chef's Notes
- For a more rustic texture and flavor, consider using a portion of bread flour in place of some of the all-purpose flour.
- Grate your onion finely to ensure it cooks through and doesn't release too much moisture, which could make the dough soggy.
- Don't overcrowd the skillet when pan-searing. If necessary, cook the bread in batches to ensure an even, golden-brown crust.
- The anise seed adds a subtle, delightful aroma. If you're not a fan, a pinch of fennel seed or a touch of garlic powder can be substituted.
- Allowing the dough to proof in a slightly warm environment (like a turned-off oven with the light on) will help it rise more effectively.
Storage
Refrigerator: 72 hours — Store in an airtight container.
Freezer: 1 month — Wrap tightly in foil before freezing.
Reheating: Reheat in a 175°C (350°F) oven for 5-8 minutes to restore crispness.
