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Liechtensteiner Kräuterfladen
A savory flatbread or focaccia-like bread, infused with a generous mix of fresh herbs and sometimes garlic. It's often served as a side dish, appetizer, or a light meal, perfect for dipping into soups or stews.
🧂 食材
- 500 g All-purpose flour
- 7 g Active dry yeast
- 300 ml Warm water
- 50 ml Olive oil(plus extra for drizzling)
- 1.5 tsp Salt
- 30 g Fresh parsley(finely chopped)
- 20 g Fresh chives(finely chopped)
- 15 g Fresh dill(finely chopped)
- 2 cloves Garlic(minced (optional))
- 1 tsp Coarse sea salt(for topping)
👨🍳 步驟
- 1
In a small bowl, dissolve yeast in warm water. Let stand for 5-10 minutes until foamy.
- 2
In a large bowl, combine flour and salt. Make a well in the center.
- 3
Pour the yeast mixture and 50ml olive oil into the well. Mix until a shaggy dough forms.
- 4
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.
- 5
Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- 6
Punch down the dough and transfer it to a greased baking sheet or a cast-iron skillet. Press and stretch the dough to about 1-inch thickness.
- 7
Dimple the surface of the dough with your fingertips. Drizzle generously with olive oil.
- 8
In a small bowl, mix the chopped fresh herbs and minced garlic (if using).
- 9
Press the herb and garlic mixture into the dimples of the dough. Sprinkle with coarse sea salt.
- 10
Bake in a preheated oven at 200°C (400°F) for 20-25 minutes, or until golden brown and cooked through.
- 11
Let cool slightly on a wire rack before slicing and serving.
💡 專業提示
- ✓Use a variety of fresh herbs for the best flavor. Parsley, chives, dill, and even a little thyme work well.
- ✓Don't overwork the dough after the first rise.
- ✓For a crispier crust, bake on a preheated pizza stone.
✨ 創意點子
發揮創意，製作屬於您自己的食譜版本
- Add a pinch of red pepper flakes to the herb mixture for a spicy kick.
- Incorporate grated cheese like Gruyère or Emmental into the herb topping.
- Add thinly sliced onions or shallots to the dough before baking.