Ekmek (Flatbread for Fondue)

In Baking, Bread on July 4, 2012 at 8:11 am

I’m afraid I am guilty of committing the crime of hosting a fondue party and not documenting it at all. I was too busy and awkward being a hostess I suppose. However, this was the bread I decided to make and cube for fondue dipping. (Other dippers included roast kumara and potato, cherry tomatoes, gherkins and pickled onions)


According to my bread book, this is a Turkish country bread and is the Eastern mediterranean cousin of focaccia.

Ingredients are as follows:

1 tsp runny honey (I used treacle)

325 ml tepid water

2 tsp dried yeast

500g strong white flour

1 1/2 tsp salt

2 tbsp olive oil, plus extra for coating


Preheat the oven to 220 degrees. Stir the honey or treacle into 150 ml of the water, then sprinkle in the yeast. Leave for 5 minutes, then stir to dissolve. Mix the sifted flour and salt together in a bowl. Make a well in the centre and pour in the yeasted liquid. Use the wooden spoon to draw enough of the flour in to make a soft paste. Cover the bowl with a tea towel and leave to sponge for 20 minutes. Pour in the remaining water, holding back about half. Add the olive oil and mix in the flour from the sides to form a firm, moist dough – using the remaining water as needed. Turning the dough on a lightly floured flour surface and knead until smooth and elastic. Put the dough in a well oiled bowl and leave to rise for 1 1/2 – 2 hours, well covered. Knock back and leave to rest for 10 minutes. Flatten the dough into a 23 round loaf, place on a lightly floured baking sheet, cover with a tea towel and leave to prove for 45 minutes. Once proven, brush with olive oil. Use a blunt edge of a knife to make indentions on the loaf. Bake in preheated oven for 40 minutes until golden and hollow sounding when tapped. Leave to cool on a wire rack.


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