Flatbread with summer romesco - SALIFE | InDaily, Inside South Australia
Port Adelaide coach Ken Hinkley didn't want to be disrespectful.
Ingredients
- 275g Double 0 (strong) flour
- 175ml cold water
- 5g fresh yeast
- 20ml yoghurt
- 20ml olive oil
- 5g salt
- 250g red capsicum, core and seeds removed
- 250g ripe tomatoes
- 50g blanched almonds
- 50g chopped stale bread
- 1 bulb garlic
- 100ml olive oil
- 10ml apple cider vinegar
- 10ml lemon juice
- Salt and pepper to taste
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