Olive Plant Oil Flatbread Gazpacho
Brummie chef Brad Carter, Michelin-starred and kebab king, is a Gozney regular—turning food into art with every masterpiece.
- Recommended Oven
- Arc XL, Arc, Dome, Roccbox, Tread
- Prep Time
- 1 hour + overnight proofing and infusing
- Cook Time
- 3 minutes
Ingredients
- Serves
- 4
Recommended Equipment
-
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Instructions
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For the plant oil
Step 1
Olive plant is a British alternative to imported olive oil. To make the olive plant oil, blend the olive plant sprigs and the sunflower oil together, then transfer to a pan.
Step 2
Heat the oil to 80°C / 46°F and cook for 6 minutes, stirring regularly. Remove from the heat and leave covered in the fridge overnight to infuse.
Step 3
The next day, strain through a fine strainer and discard the solids, add the oil to a squeezy bottle.
For the flatbread dough
Step 1
Pour the water into a large bowl, whisk in the yeast then stir in the olive plant oil. Add the flour and salt and stir to a shaggy mixture, leave covered for an hour.
Step 2
Give the dough a light knead for about 2 minutes then return it to the bowl.
Step 3
Place in the bowl of dough in the fridge covered for a day or a maximum of three days.
For the gazpacho
Step 1
Combine all of the ingredients apart from the rapeseed oil and pulse with a stick blender, or crush with your hands.
Step 2
Place the mix into a high power blender. Blend on a high-speed until smooth then pass through a fine sieve. Squeeze it all through to make sure to extract as much of the liquid as possible.
Step 3
To finish, pour some of the strained soup back into the blender. Pulse on a medium speed and add the rapeseed oil in a slow steady stream like mayonnaise or until fully incorporated.
Step 4
Stir the blended soup with the oil into the remaining gazpacho and transfer to the fridge to go cold.
To finish
Step 1
When ready to cook, weigh the balls of dough to roughly 150g each, shape into tight balls and leave for 15 minutes. This will allow them to come up to temperature before cooking. Shape the dough balls into flatbreads until they are nice and round and about 1cm thick.
Step 2
Place on a lightly dusted balance pizza peel and slide the dough into the Gozney oven at 750°F / 450°C. Cook for 45 seconds - 1 minute until the dough is puffy and charred around the outer surface, turn throughout with the balance turning peel.
Step 3
Allow the flatbread to rest, liberally cover in olive plant oil and season with flaky salt. Serve the gazpacho in a chilled bowl and garnish with a streak of olive plant oil, fermented chili and a basil leaf. Dunk the flatbread in the gazpacho and enjoy!
