- Pita Bread
- Hogz Cupboard Spice
- Olive Oil
Brush Pita Bread with Olive Oil;
Coat Pita Bread with Hogz Cupboard Spice;
Slice Pita Bread in chip size portions;
Bake in oven on cookie sheet at 350◦ for approximately 10 minutes (flip chips over after 5 minutes).
Chips can be served warm or cold.
Hogzspice Pita Chips are excellent with warm dip such as Warm Crab Dip or Spinach & Artichoke Dip.
Simply use Hogz Cupboard Spice or Hogz Ultimate Rimmer (for those who prefer more salt) as a rub for your chicken prior to barbequing (be sure to generously coat the entire chicken).
- 1 package active dry yeast
- 1 cup warm water
- ½ tsp salt
- 2 tbs Hogz Cupboard Spice
- 2 tsp olive oil
- 2 ½ – 3 ½ cups all-purpose flour
- 1 tbs cornmeal
Dissolve yeast in warm water in warmed mixer bowl. Add salt, Hogz Cupboard Spice, olive oil, and 2 ½ cups flour. Mix with dough hook about 1 minute. Add remaining flour, ½ cup at a time, and mix about 1 ½ minutes, or until dough starts to clean sides of bowl. Continue mixing about 2 minutes longer.
Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Punch dough down.
Brush 14” pizza pan with oil. Sprinkle with cornmeal. Press dough across bottom of pan, forming a collar around edge to hold toppings if you are making a pizza. Add toppings as desired. Bake at 450◦ for 15 to 20 minutes.
If you are making Pizza Bread it pairs well with pizza sauce for dipping. A
- 1 ¾ cups warm water
- 1 package active dry yeast
- 1 tablespoon sugar
- 3 tablespoons Hogz Cupboard Spice
- 5 cups all-purpose flour, plus additional for kneading
- 1 tablespoon kosher salt, plus coarse sea salt, for sprinkling
- 1 cup extra-virgin olive oil, divided
Combine the warm water, yeast and sugar in a small bowl. Put the bowl in a warm, not hot or cool, place until the yeast is bubbling and aromatic, at least 15 minutes.
In a bowl of a mixer fitted with a dough hook, combine the flour, 3 tablespoons of Hogz Cupboard Spice, 1 tablespoon of kosher salt, ½ cup olive oil and the yeast mixture on low speed. Once the dough has come together, continue to knead for 5 to 6 minutes on a medium speed until it becomes smooth and soft. Give it a sprinkle of flour if the dough is really sticky and tacky.
Transfer the dough to a clean, lightly floured surface, then knead it by hand 1 or 2 times. Again, give it another sprinkle of flour if the dough is really sticky and tacky.
Coat the inside of the mixer bowl lightly with olive oil and return the dough to the bowl. Cover it with plastic wrap and put in a warm place until the dough has doubled in size, at least 1 hour.
Coat a cookie sheet with the remaining ½ cup olive oil. (Chef’s Note: This may seem excessive, but focaccia is an oily crusted bread. This is why it is so delicious!).
Put the dough onto the cookie sheet and begin pressing it out to fit the size of the pan. Turn the dough over to coat the other side with the olive oil. Continue to stretch the dough to fit the pan. As you are doing so spread your fingers out and make finger holes all the way through the dough. (Chef’s Note: Yes, this is strange. But when the dough rises again it will create the characteristic craggy looking focaccia. If you do not make the actual holes in the dough, the finished product will be very smooth.)
Put the dough in the warm place until it has doubled in size, about 1 hour. While the dough is rising a second time, preheat the oven to 425◦ F.
Lightly drizzle a little oil on top and liberally sprinkle the top of the focaccia with some coarse sea salt and additional Hogz Cupboard Spice. Bake the dough until the top of the loaf is golden brown, about 25 minutes. Remove the focaccia from the oven and let it cool before cutting and serving.
We suggest rimming your glass with either lime juice or lemon juice for that extra flavour kick. Then just simply rim the glass with Hogz Utlimate Rimmer, add ice, alcohol (very important) and carry on with your own perfect Caesar!