Vegetable Roulade Mk. II

This was another experiment. I didn't use a recipe for any of this, so it's all approximate.

Ingredients

• Dough:
  
  
  
  • 2.5c flour
    
  • 1.5tsp sugar
    
  • 2tsp salt
    
  • 1.25tsp yeast
    
  • 3tbsp olive oil
    
  • cold water
    
  • Herbs de Provence, garlic powder, parsley, pepper, oregano
    
  
  
• Filling
  
  
  
  • 1/2 red onion, finely chopped
    
  • 1/2 white onion, finely chopped
    
  • Some crushed tomatoes
    
  • sliced cremini mushrooms
    
  • ~4oz feta
    
  
  

So for the dough, I did the normal dough method (see previous roulade recipe / pizza dough recipe) except for the slight difference that I used only about half the yeast and let it rise for about double the time. It didn't rise QUITE as much in the oven, but it had a great texture, flaky yet soft. It didn't even have all that much oil. So that was a success. The addition of garlic powder from previous pizza doughs was also good. Make sure that you season it a little more than you think you should. You won't regret it.

So prepare dough and let it rise for five hours. You're going to have to do the "microwave trick" for this (boil water in microwave, put dough in microwave to rise because it's super humid). When it's done rising, turn the dough out onto a floured surface and roll to about 11"x19". It will be about 1/4" thick. Top dough with toppings, and roll the thing into a log (the long way). Cut into as many slices as you possibly can (I managed about 10) and place these as you cut them onto a greased, floured baking sheet, cut side down. Bake at 375 "until it looks right" - the dough gets dry around the edges and starts to show signs of browning.

Thoughts: The dough for this recipe worked a lot better. Problem was, Emily and I had planned on putting spinach on this as well, and we forgot. Not that it would have mattered - we used more like a whole red onion rather than half, and there was just WAY too much onion. Mushrooms were good, but next time we have to cut them smaller. If we're going to use feta and tomato again, we're going to need a slightly sweeter tomato to take the edge off the sharpness of feta. I would say San Marzano if we can get our hands on it. Otherwise I would cut out the tomato entirely. Finally, the onions NEED to be sauteed first before you put them on the dough. Oh my god. They just don't cook sufficiently in the oven. So while this was tasty, it had WAY too many toppings (next time scale back to 1/3s of onions, less mushrooms), we FORGOT some toppings (spinach) and the onions were really sharp.

Still, the dough was a big success.

Disaster Index: 4/10 - really pretty good to eat, but it could have been a lot better.