Need a bread recipe for savory tart/pizza.

[savvysearch]

Can anyone recommend a good bread dough recipe for a savory oven tart? I'm not talking about real pizza dough. But I had a delicious oven tart at Marche Moderne where the dough had this yeasty fluffy pillowy bread quality with a shattering crispy crust. I'm looking for a similar recipe.

Here are some images i found of the tart:

http://www.tangmeister.com/080817_marche_m...ian_Tart_01.jpg

http://d0.biggestmenu.com/00/00/e4/71000f90b496ac16_m.jpg

http://foodfrenzy.freedomblogging.com/ocrb...enzy/tartSM.jpg

http://www.foodgps.com/wp-content/uploads/...10/pa040126.jpg

Thanks in advance!

[melamed]

Can anyone recommend a good bread dough recipe for a savory oven tart? I'm not talking about real pizza dough. But I had a delicious oven tart at Marche Moderne where the dough had this yeasty fluffy pillowy bread quality with a shattering crispy crust. I'm looking for a similar recipe.

Here are some images i found of the tart:

http://www.tangmeister.com/080817_marche_m...ian_Tart_01.jpg

http://d0.biggestmenu.com/00/00/e4/71000f90b496ac16_m.jpg

http://foodfrenzy.freedomblogging.com/ocrb...enzy/tartSM.jpg

http://www.foodgps.com/wp-content/uploads/...10/pa040126.jpg

Thanks in advance!

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I use the same "pizza dough" for many things just the technique is different.

I use 4 cups of bread flour (sorry I never bother measuring exactly)

1 teaspoon salt

1-2 sugar

2 teaspoons dry yeast

4-5 tablespoons of olive oil

1 1/2 water

After the first rise I shape it and either let it rise again or if it's pizza just top it and pop it in the oven. To get a fluffy bread I would let it rise for a longer period of time, as for thin crispy crust- éncylopedias have been

written about that. If I want to achieve such a crust I spritz water over the top of the bread and /or add a pan of boiling water for extra humidity for the first few minutes. Also a baking stone is very helpful. This creates the extra oven spring, or rise which occurs during baking. I don't think olive oil is necessary for what you are looking for. Perhaps a professional bread baker would be more detailed.

[savvysearch]

Thanks melamed. Is the difference between pizza just shape and technique or or the components in "real" pizza dough actually different?

[nickrey]

The bread in your pictures is called focaccia (sample recipe here) and it is made from Pizza dough with different treatment.

As melamed said, let it rise before baking and spritz it with water to get a crispy crust.

You can also use a spoon (or your finger) after rising to put dimples into it that will hold the fillings better.

You can put all manner of sprinkles or spreads, such as pesto or tomato paste onto it (thinly and gently) to give a flavoured topping. Try it with rosemary, sea salt and a spray of olive oil as well. Or sprinkle some chopped olives over it before you bake it.

edited to add links

Edited March 17, 2009 by nickrey (log)

[manton]

The tart dough I learned at the FCI is two parts flour, one part butter, and then optional egg, or if you skip the egg, water.

200g flour, 100 g cold butter, 5 g salt, one egg and 10 ml water, or 60 ml if you skip the egg.

Combine the butter and flour until you have the consistency of wet sand. Make a ring, and add the egg (beaten) and/or water to the center. Swirl into the dough, then work it into a ball. Flatten into a disk, wrap in plastic and refrigerate for at least 30 minutes. Then it's ready to roll out.

Two weeks ago I had no experience making dough at all, but I was able to do a decent job with this recipe. It makes a great onion tart.

Edited March 16, 2009 by manton (log)

[rooftop1000]

If you look for Ciabatta recipes that may be the ticket...the dough is very very soft and moist and really good ones are full of large webby holes and crispy

tracey