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Convection Bake Flatbread with Feta and Mint
The recipe for flatbread is similar to pizza but uses less flour and yeast and the dough only requires one rise of approximately 45 minutes.
Remember when proofing in the Combi-Steam or Convection oven it is not necessary to cover the dough. Because the dough is so thin be sure to keep the toppings on the light side.
Feta cheese mixed with mint and oregano and mixed with some ricotta or cottage cheese for creaminess makes a flavorful combination that is delicious complement to any meal.
¾ cup warm water
1 tsp active dry or instant yeast
1 tsp granulated sugar
2 cups unbleached all-purpose flour
1 tsp kosher salt
1 tbsp olive oil
Arrange the oven racks so you can proof and bake on the lowest rack and preheat the oven in the Proof Mode. The temperature will automatically default to 100℉.
Combine the water, yeast, and sugar in the bowl of a stand mixer and whisk to combine. Place the bowl in the oven for 5 minutes or cover loosely with a light kitchen towel
If the yeast has proved the mixture will be slightly frothy in which case proceed to make the dough.
With the stand mixer on low speed add the flour oil and salt to the mixture and mix on low speed to form a shaggy dough. Turn the dough out onto a lightly floured surface and knead it for a few minutes until it comes together and forms a smooth ball. Add a little extra flour to your hands if the dough is sticky.
Transfer the dough to a lightly oiled clean mixing bowl and place it in the oven for 45 minutes for the dough to rise.
When the dough has doubled in size and springs back from a light touch it is ready to roll.
Change the oven mode to Convection Bake and select 475℉. Place a baking stone or heavy oven baking pan on the lower rack.
Punch the dough down and divide it into two equal pieces and roll one into a thin oval or rectangle. Place one dough on a pizza peel sprinkled with cornmeal or onto a sheet of parchment if baking on a baking sheet. Poke your fingers over the dough and drizzle with a little olive oil then add the prepared topping.
Bake for 8 - 10 minutes until the crust has cooked through and the top is golden. Repeat with the second dough.
Makes 2 flatbreads
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Almond Orange Olive Oil Cake
One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.
1 - cup whole raw almonds lightly toasted and cooled
¾ - cup twice-sifted cake flour
1 ½ - teaspoons baking powder
Pinch of kosher or sea salt
4 - large eggs
1 - cup sugar
1 - teaspoon vanilla extract
Finely grated zest of one small orange or Meyer lemon
⅔ - cup extra virgin olive oil
Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely.
Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.
Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.
Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.
In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.
In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.
On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended.
Pour the batter into the prepared pan and bake until firm to the touch in the center. Cook in the pan for 10 minutes before inverting onto a rack.
Recipe from “Wine Country Table ” author Janet Fletcher