by PEDYR’S Bake House

Experience the delight of wood fired king prawns, served with Italian grissini.

Ingredients

2 cloves of garlic, finely chopped

1 punnet of cherry tomatoes

200g raw king prawns

2 tbsp tomato passata

1 bag fresh rocket

Olive oil

1kg strong white flour

40g fresh yeast

20g fine salt

500ml water

100ml olive oil

Semolina to dust

Method

1. Mix the flour and salt together before adding the yeast, water and oil.

2. Mix on a slow speed for 4 minutes, then on a medium speed for 8 minutes.

3. Place dough in oiled container and allow to ferment overnight in the fridge.

4. Light the wood-fired oven 30 minutes before use to get it to the right temperature.

5. Take the dough from the fridge 30 minutes before using to bring back to room temperature.

6. Gently tip dough out and form rectangle, don’t push down on the dough just stretch it into shape.

7. With a dough cutter, cut strips from the rectangle and gently roll into breadsticks using the semolina.

8. Allow to prove uncovered on the table for 10 minutes.

9. Place 1 breadstick at a time into the oven using the peel, I could fit about 6 in at one time in the DeliVita.

10. Bake for 6-8 minutes, checking the colour of the grissini closest to the back of the oven.

11. When baked, allow to cool while you cook the prawns.

12. Put a heavy cast iron pan into the oven for 5 minutes to get nice and hot.

13. When hot, drop a small amount of cooking oil into the pan followed by the prawns; allow to colour slightly.

14. Tip in the garlic and cherry tomatoes and return pan to the oven for 2 minutes or until the garlic has started to caramelise.

15. Pour in the tomato passata, allowing it to heat through, then add the rocket.

16. Return pan to the oven for a minute or so to wilt the rocket and heat sauce through thoroughly.

17. Serve the prawns with a pile of grissini. Buon Appetito!