Frittata with chicken and basil
Extracted from "Chicken and Egg" by Lawrence and Giles Laurendon
Ingredients (Serves 6)
Preparation: 25 minutes, plus rising
Cooking: 15-20 minutes
200 g/7 oz strong plain white flour
150 g/5 oz strong wholemeal flour
1 sachet (7 g) of fast-action dried yeast
1 teaspoon salt
250 ml/8 fl oz red wine
1 tablespoon olive oil
150 g/5 oz skinless boneless chicken breast, finely chopped
100 q/3V2 oz pitted black olives, finely chopped
- Lightly flour a baking sheet and set aside. Put the two flours, yeast, salt and red wine into the bowl of your electric mixer or food processor, fitted with a dough hook or dough blade.
- Knead for 5 minutes on a slow speed, then add the olive oil, chicken and olives. Increase the speed slightly and knead for a further 5 minutes. (Alternatively, put the flours, yeast, salt and red wine in a bowl and knead together by hand to form a dough. Turn out onto a lightly floured surface and knead gently for 5 minutes, then knead in the olive oil, chicken and olives. Knead the dough for a further 5 minutes).
- Place the dough in a shallow oiled dish, cover with a cloth and leave to rest at room temperature for 45 minutes. The dough will slowly rise during this time.
- Divide the dough into egual portions, then shape the dough into round or long rolls of the same size. Place them on the prepared baking sheet and cover with a cloth. Leave to rest at room temperature for a further 45 minutes.
- Brush the rolls with a little water, then place in a preheated oven, 200°C (400°F), Gas Mark 6, for about 15-20 minutes or until cooked, risen and lightly browned. Transfer the rolls to a wire rack to cool and serve warm or cold.