Bone marrow, parsley and caper flatbread
Tom Noest's flatbreads are an ode to St John's legendary bone marrow and parsley toast. Slathered with a rich garlic and bone marrow butter and balanced perfectly with a topping of fresh parsley, shallots and capers, the flatbreads are best made in a wood fired oven or pizza oven but are also achievable on a pizza stone.
Ingredients
Metric
Imperial
Bone marrow butter
- 180g of unsalted butter, softened
- 170g of bone marrow, still in the bone
- 6g of garlic, roughly chopped
- 1 pinch of Maldon salt
- 1 dash of olive oil
Dough
- 350g of 00 flour
- 350g of plain flour
- 21g of table salt
- 385g of water
- 2g of dried yeast, or 6g of fresh
- 5g of olive oil
To serve
- 40g of Parmesan, finely grated
- 1 handful of parsley, leaves picked
- 1 banana shallot, finely sliced (on a mandoline if you have one)
- 1 tbsp of capers
- lemon juice, to taste
- extra virgin olive oil, for drizzling
- 1 pinch of grey salt, sometimes known as 'wet' salt, or sea salt
Equipment
- Pizza stone
- Pestle and mortar
- Food mixer fitted with a dough hook
- Mandoline
Method
Begin by making the flatbread dough. Place both flours and the salt in the bowl of a stand mixer with a dough hook attached. Mix the yeast with the water and olive oil then pour into the bowl and mix with the dough hook for 15 minutes or until very smooth and springy with a bit of a shine to it. Cover with cling film then rest for 15 minutes
- 350g of 00 flour
- 350g of plain flour
- 21g of table salt
- 385g of water
- 2g of dried yeast, or 6g of fresh
- 5g of olive oil
After the dough has rested, divide the dough into 6 (roughly 180g) portions. Roll into balls and place onto a lightly oiled baking tray (or several trays) seam-side down, leaving enough space in between each for them to grow. Loosely cover with a tea towel or cling film and leave to prove for roughly 2 hours or until doubled in size in a warm place
Meanwhile, make the bone marrow butter. Preheat an oven to 180ºC/gas mark 4. Roast the bone marrow for 15 minutes, then scoop the softened marrow out into a bowl – you should have around 90g
- 170g of bone marrow, still in the bone
Mash the garlic in a pestle and mortar with a pinch of Maldon salt and a dash of olive oil to create a paste. Fold this through the softened butter with the bone marrow
- 6g of garlic
- 1 pinch of Maldon salt
- 1 dash of olive oil
- 180g of unsalted butter, softened
If you have a pizza oven, preheat it to around 350–400°C. Otherwise, preheat a regular oven until it’s as hot as it will get. If you have a pizza stone, place this in the oven to heat up too
Take a portion of the dough and stretch it out by hand to roughly the size of a starter plate. Scatter small chunks of the bone marrow butter evenly around the base and sprinkle a little grated Parmesan over the top. Cook in the pizza oven for 1–2 minutes, or until the base is cooked through and the crusts have blistered and charred; in a regular oven this can take 8-10 minutes, but keep an eye on it
- 40g of Parmesan, finely grated
Place the parsley leaves in a bowl with the sliced shallot and capers and dress with the lemon juice and a good drizzle of extra virgin olive oil
- 1 handful of parsley, leaves picked
- 1 banana shallot, finely sliced (on a mandoline if you have one)
- 1 tbsp of capers
- lemon juice, to taste
- extra virgin olive oil, for drizzling
Dress the flatbreads with a handful of the parsley salad and a good pinch of grey salt
- 1 pinch of grey salt, sometimes known as 'wet' salt, or sea salt
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