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Carniola bread

Name: Carniola bread
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: Makes 1 loaf (enough to serve 6-8)
Cuisine: Mediterranean recipes
Ingredients: 2 x 7g sachets fast-action dried yeast; 4 tsp clear honey; 350ml whole milk, lukewarm; 600g strong white bread flour, plus extra to dust; 2 tsp table salt; 1 tbsp extra-virgin olive oil, plus extra to grease; 1 large free-range egg, beaten; 1 tsp caraway seeds; Sea salt flakes to sprinkle

By: Ben Tish

Published: 30 Jun 24
Updated: 30 Jun 24

Carniola is a traditional flatbread from Slovenia, Try Ben Tish’s recipe for this simple white bread flavoured with caraway, honey and olive oil.

Ben says: “It’s a bread to be torn at the table and shared, dipped in olive oil or used to mop up the juicy remains of stews.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious. Browse more easy flatbread recipes.

Easy
July 2024

Test kitchen approved

Makes 1 loaf (enough to serve 6-8)
Hands-on time 20 min, plus resting and proving. Oven time 25 min

Carniola is a traditional flatbread from Slovenia, Try Ben Tish’s recipe for this simple white bread flavoured with caraway, honey and olive oil.

Ben says: “It’s a bread to be torn at the table and shared, dipped in olive oil or used to mop up the juicy remains of stews.”

Recipe taken from Mediterra by Ben Tish (Bloomsbury £26) and tested by delicious. Browse more easy flatbread recipes.

Vegetarian recipes

Nutrition: Per serving (for 8)

Calories: 325kcals
Fat: 5.1g (1.6g saturated)
Protein: 11g
Carbohydrates: 57g (5.1g sugars)
Fibre: 2.5g
Salt: 1.3g

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Ingredients

2 x 7g sachets fast-action dried yeast
4 tsp clear honey
350ml whole milk, lukewarm
600g strong white bread flour, plus extra to dust
2 tsp table salt
1 tbsp extra-virgin olive oil, plus extra to grease
1 large free-range egg, beaten
1 tsp caraway seeds
Sea salt flakes to sprinkle

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Method

Stir the yeast and honey into the lukewarm milk until dissolved, then leave for 1 hour or until it becomes frothy and bubbly.
Put the flour and salt in the bowl of a stand mixer with a dough hook attached (or a large bowl) and make a well in the centre. Add the yeast mixture and olive oil to the well and beat on low speed, or use your hands to knead to a smooth, elastic dough. Shape the dough into a rough ball and set aside.
Wash and dry the bowl, then grease the inside with olive oil. Return the dough to the bowl, cover with a clean tea towel and set aside in a warm place for 1 hour or until it doubles in size.

Knock back the dough (punch it once or twice to remove any large air bubbles), turn it out onto a lightly floured surface, then transfer to a baking sheet. Use your hands to press the dough into a rough circle, then stretch until 1.5cm thick. Brush with the egg and sprinkle with the caraway seeds and sea salt. Cover with a clean tea towel and leave for 25 minutes or so to lightly prove. Meanwhile, heat the oven to 200°C fan/gas 7.
Transfer the baking sheet to the oven and bake for 25 minutes or until the bread is beautifully golden brown and it sounds hollow when tapped on the bottom. Leave to cool completely on a wire rack before serving.