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The Wood-Fired Blog

Leek Jam, Meyer Lemon, Anchovy, Black Olive and Dill Flatbread

Jul 14, 2016

In keeping with my desire to cook outside of the box when it comes to flatbreads, here is a real flavor-palooza of a pie, that is (yes, Virginia) actually cheese-free! The leek jam does take a little time, but the result is worth it, and I encourage you to make double or triple the recipe, then freeze it in smaller containers so that when the urge strikes, you’ll be ready... Read More

Caramelized Garlic, Roasted Kale, and Tomato Salad Flatbread

Jan 15, 2016

Correct. If followed from start to finish, this outrageously great flatbread requires a bit of time. But I like to caramelize LOTS of garlic at once (and why wouldn’t we?), so it’s always on hand for the many deserving dishes it can elevate from the mundane to the sublime. PLUS, why not roast some kale once every week or two, then hold it in an airtight container at room temperature,... Read More

Tuscan Bread

May 26, 2015

This Tuscan style bread is made with a straight mix method. No need to activate the yeast or make a sponge prior to making this bread. Once baked, the loaf has a deep golden brown crust that softens as it rests and a chewy, moderately dense texture. I personally love using this bread for bruschetta or for my toast the morning after baking. The recipe is adapted from the King... Read More

sesame-chili-bread

Sesame seed chili flatbread

Apr 19, 2015

I was digging through recipes this week craving something spicy with a little crunch and a soft chew. Deep within the stacks of my handwritten, tattered pile of unfiled recipes, I uncovered a flatbread recipe I used 20 years ago in a Mediterranean restaurant I was running. Admittedly, we baked these off in a traditional oven for the sole reason of keeping up with demand. We served this bread as... Read More

Rosemary Foccacia

Rosemary Focaccia

Mar 19, 2015

I’ve been craving last week’s sweet anise rolls since posting it on the community cookbook. I decided to take the craving as inspiration and turn it into a soft chewy herb laden focaccia. If you are not a fan of rosemary feel free to substitute your favorite herb or olives or even spike it up with a hit of chili flakes. Until next week, feast well! -Chef Bart Rosemary Focaccia... Read More

Sweet Anise Bread

Sweet Anise Bread

Mar 09, 2015

While my Forno Bravo oven hibernated in its snowy winter jacket this week, my business travel took me to Peru. I had the pleasure of working with a group of chefs from around the Caribbean, Central and South American markets. One of our days was spent exploring local ingredients, artisan producers and the cultural influences that have made Peruvian food a global force. We stopped at chef Eduardo Navarro’s Chaxras... Read More

Bacon croutons

Jul 14, 2013

This bacon crouton recipe, made from leftover pizza bread, is easy to make while heating up your oven for the pizza. Bacon croutons 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBread Bacon croutons 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe CourseBread Ingredients 1 pound bacon 2 cups bread cubes cut into 1/2 inch pieces preferably left over pizza oven bread Servings: Units:MetricUS... Read More

Focaccia

Dec 30, 2011

There are two basic approaches to focaccia. In Genoa, where focaccia was born, a rich, olive oil infused dough is shaped into a pan, allowed to raise, indented with fingers, covered with more olive oil, then baked at a moderate heat. In Naples, the home of pizza and wonderful brick pizza ovens, many pizzerias create a focaccia that is basically a flat bread made from pizza dough and topped with... Read More

cecina

Cecina

Dec 30, 2011

  Cecina 12345 Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This is a flatbread that we made with some California friends. They have a cousin who owns a nice Pasticceria in Lucca who give us the recipe and technique, and our samples (which were great). The bread is simple, though finding chickpea flour might not be. 🙂 It is very similar to a French Socca, from Provence.... Read More

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