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Confit Squid with Rosemary Garlic Flatbread
Recipe by Snezana Calic
Try Snezana Calic's Confit Squid with Rosemary Garlic Flatbread today!
- Steps
- Ingredients
Ingredients
Confit Garlic Oil
Rosemary Garlic Flatbread
Rosemary Salt
Confit Squid
Lemony Green Salsa
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Steps
- Preheat oven to 130°C, fan forced.
- For the Confit Garlic Oil, place crushed garlic cloves in a small oven-safe dish. Cover with olive oil and season with a pinch of salt.
- Place in the oven for 1 hour, until garlic is soft and fragrant. Use oil to glaze the flatbread and reserve extra for serving.
- Increase oven to 250°C and add a pizza stone to heat.
- For the Rosemary Garlic Flatbread, in a large bowl, mix flour and salt.
- In a separate bowl, combine warm water, sugar, and yeast. Allow to sit 2–3 minutes, until activated.
- Add yeast mixture and olive oil to the flour. Mix until you get a shaggy, sticky dough. Cover with cling wrap and let rise in a warm spot such as over a saucepan of warm water to give gentle heat from below.
- After 10 minutes, stretch and fold the dough with wet hands. Repeat once more after another 10 minutes. Let the dough rise until doubled in size.
- Once risen, knock down and divide into 4 portions. Form each into a smooth ball using flour as needed. Let rest another 10-15 minutes.
- Meanwhile, make the Rosemary Salt by combining the salt and rosemary in a bowl.
- Shape flatbreads by gently pressing from the sides, keeping the center fluffy. Sprinkle generously with rosemary salt.
- Bake for 10 minutes on the pizza tray or until golden and slightly charred at the edges.
- Brush with confit garlic oil as soon as they come out of the oven. Crush some confit garlic on top and sprinkle more rosemary salt if desired.
- For the Confit Squid, pat squid dry and score the surface of the tubes finely. Season generously with sea salt and pepper.
- Heat a cast iron pan until very hot. Drizzle lightly with olive oil.
- Sear squid, scored-side down for 1-2 minutes per side, along with tentacles, until caramelized.
- Add garlic and allow to become fragrant. Deglaze with white wine and lemon juice, cooking for a further 2-3 minutes. Add enough olive oil to half-cover the squid, along with a rosemary sprig. Cover tightly with aluminum foil and cook in the oven at 180°C for 40-45 minutes until tender.
- After 30 minutes, remove the rosemary and add the cherry tomatoes to confit in the last 15 minutes of cooking. Let them soften in the flavored oil, but not collapse fully.
- For final 10 minutes, remove foil, return to oven to caramelise the top slightly without drying out. Test for seasoning and add some lemon of needed
- For the Lemony Green Salsa, finely chop the cloves, chilli, parsley and rosemary. Mix in a bowl. Dress with lemon juice and olive oil. Season with salt and pepper.Taste and adjust with more lemon if needed.
- To serve, drizzle the squid generously with the salsa and garlic oil before serving the dish with bread.
