Seasoned with oregano, flaky salt and a rice flour mixture that tastes just like parmesan.
This recipe consists of my pizza dough recipe topped with a rice flour and yeast mixture that creates crispy crackles when the dough is baked. This is known as “tiger bread” or “Dutch crunch bread”. The first time I had Dutch crunch was at a sandwich shop called Village Cheese House in Palo Alto, California. I always looked forward to getting a sandwich from that restaurant and I never ventured to try any other bread besides the Dutch crunch. It’s hard to describe, it is crispy but flakey and tastes like parmesan. In addition, I topped mine with dried oregano and sea salt! While you’re at it double the recipe and have dough for this Brie and Honey pizza or Peanut Sauce pizza or Tapenade pizza!
Makes 2 flatbreads
1 ⅔ cup hot water
1 tsp yeast (if making for the day of use 2 tsp yeast)
¼ cup olive oil
5 cups flour
2 tsp salt
For the crunch:
½ cup brown rice flour
1 ⅛ tsp active dry yeast
½ Tbsp granulated sugar
½ Tbsp olive oil
¼ cup (+) hot water
Dried oregano (optional)
Flaky sea salt (optional)
1. Prepare the dough either the day before or at least 1 ½ hours before planning on making the bread. In a bowl or the bowl of a stand mixer add hot water, yeast, and olive oil. Allow to sit for a couple of minutes.
2. Add the flour and salt, stir or mix to combine. Once it is a cohesive mixture, continue mixing or kneading for 5 minutes.
3. Divide the dough into two equal portions and form into smooth balls. If using the day of, let sit in an oiled bowl, covered in a warm place for 1 to 1 ½ hours or until doubled in size. If not using the day of, place in an airtight container in the refrigerator for up to 3 days. This dough can also be frozen.
4. 20 minutes before the dough is finished proofing, prepare the crunch topping. In a small bowl, mix together the brown rice flour, active dry yeast and granulated sugar. Add the olive oil and hot water, mixing to combine. If there is still unmixed flour, add hot water 1 Tbsp at a time until there is no remaining flour. Let sit in a warm place for 20 minutes, until bubbly.
5. Preheat your oven to 400 degrees Fahrenheit and place a baking tray in the oven to heat up.
6. Once the dough has risen, roll out on a floured surface to ½ inch thick. Paint the crunch topping onto the dough and sprinkle with dried oregano
7. Place on your hot baking sheet and bake for 13-15 minutes depending on your dough thickness. Top with flakey sea salt, slice and enjoy.