Lloyd flatbread pan fun…

[CaptBob]

I’ve been making some Focaccia Di Recco lately and wanted to see if the techniques and dough would work in this cool Lloyd pan. Bread flour, 62% hyd, 10% oil, 2% salt, and no yeast. Hand mixed and allowed to rest for a couple of hours. Rolled to about 1/8” then hand stretched very thin. Pan is oiled and a bit of corn meal sprinkled in. First layer goes in the pan, then the cheese, then the top skin placed over that with some vent holes torn around the cheese “clumps”. Dough is trimmed , brushed with oil, then baked @525. So light and crispy. Shredded gruyere, fresh mozz, and goat cheese.

[HansB]

Thanks for posting this Bob, I'd never heard of it. Going to try it soon.

I think I have just the pan, a 4X12 that I use for DSP.

[CaptBob]

You're welcome Hans. This flatbread pan is 15x5x.5". Your pan should work just fine ...

[TXCraig1]

That looks amazing! Where has this been all my life???

[CaptBob]

Thanks Craig…they’re simple to make and lots of fun. All kinds of possibilities I think.

[Pizza5050]

What a beautiful flat bread!  Do you have any favorites or even tips or tricks?  Just purchased a few of the pans myself - your pics were the final push!  Thanks for the inspiration!!

[jsaras]

“Next level” is overused, but certainly applicable to what you’ve made here!

[Old Red]

Gave this a try. As with my pizzas my stretching technique needs some improvement and I pulled these a little soon but still a lot of it got ate. Used a mix of moz, goat and cream cheese.

[fugo]

Wow, Cap'n Bob! I don't know how I missed this thread but this is great. Made up your dough recipe and topped with shredded WM mozz, dollops of goat cheese and fresh mozz, garlic oil and basil and tomatoes from the garden. A single 440g dough was enough for two of Walter's 12x12 pans. Came out delightfully thin and airy. This was an instant hit with the family and will become a regular part of the rotation.

[CaptBob]

Wow, Cap'n Bob! I don't know how I missed this thread but this is great. Made up your dough recipe and topped with shredded WM mozz, dollops of goat cheese and fresh mozz, garlic oil and basil and tomatoes from the garden. A single 440g dough was enough for two of Walter's 12x12 pans. Came out delightfully thin and airy. This was an instant hit with the family and will become a regular part of the rotation.

That looks terrific!! Really well done!!!🍕🍕🍕