RECIPE | Swiss Pizza – Gateau du Vully sale (Salt Bread)

Gateau du Vully sale (Swiss Pizza – Salt Bread)

This savoury salt bread (Pizza style) from Switzerland’s middle land between the lakes of Morat and Neuchatel named after Mount Vully.  Mount Vully is the physical language border between Swiss German and French. Mount Vully is one of the smallest wine regions in Switzerland but produces some of the best Chasselas, Pinot Noir and Rosé du Vully wines next to Traminer and Riesling Sylvaner from Fribourg and other specialities like  Merlot, Chardonnay and Cabernet (Vin du Vully).

The Chasselas wine by Chateau de Praz (vintage 2016) goes very well with the Gateau du Vully sale. Chateau de Praz Vully is an award winning Winery producing some of the best Chasselas. 

 

 

 

 

 

The Gateau du Vully was initially a pre-test cake which was placed into the communal wood-fired oven in order to establish the level of the heat and flames before baking bread. The olden days each village and community had its own communal wood-fired oven (bakehouse) to bake all sorts of breads and cakes. Each little village around the lakes of Morat and Neuchatel have their own version of this Salt Bread. There is another more famous version from Alsace (France) called the “Flammechueche” – Flammenkuchen  – Cake of the flames. The Flammechueche has the same origin and  reason like the Gateau du Vully being a test dough in order to establish adequate oven (wood-fired) heat and flames before baking bread.

Here is my version (Recipe) of the historic Gateau du Vully sale (Swiss Pizza).

This recipe is for 4-6 people / portions

Preparation time: 120-150 minutes | Baking time: 30-35 minutes             ………..

INGREDIENTS

QUANTITY       UNIT         PRODUCE

1                       PACK       Dry Yeast (8 gr)

180                   ML            Milk lukewarm

330                   GR            Flour white (Pizza flour)

50                     GR            Butter (unsalted)

6                       GR            Salt cooking

 

50                     ML            Sour cream

150                   GR            Speck cut into fines cubes

150                   GR            Mushrooms button finely sliced

200                   GR            Gruyere cheese grated

3                       GR            Caraway seeds

2                       GR            Sea salt flakes

 

10                     GR            Butter (unsalted)

20                     GR            Flour white

 

MISE EN PLACE | PREPARATION:

Dough:

1. Mix dry yeast with lukewarm milk
2. Crumb flour and butter well (rubbing between your hands till fien crumbs form)
3. Add the salt
4. Add yeast milk and knead to a soft dough (minimum for 10 minutes)
5. Set aside, cover with wet towel and let rise (double in size) at room temperature.

 

Pizza / Salt Bread

1. Butter the baking tray and dust with flour (dough will not stick) 
2. Preheat oven to 220 C (conventional top / bottom heat)
3. Roll out (double in size) dough 4mm thick
4. Place onto the baking tray (leaving a heightened edge)
5. Cover rolled out dough with a towel and let rest / rise for another 30 minutes
6. With a fork make a few holes (pike) including the edge
7. Brush the dough (not the edge) with sour cream
8. Cover with cubed speck, sliced mushrooms and grated gruyere cheese. 
9. Place in preheated oven and bake for approx.. 30 minutes (or till golden brown)
10. Serve immediately

 

 

REMARKS | COMMENTS | SUGGESTIONS:

1. Speck can be replaced with bacon or ham
2. Cutting the Swiss Salt Bread into small pieces – ideal for a Cocktail party
3. Goes well with a glass of Chateau de Praz Vully, Chasselas 2016

 

Bon Appetite

Chef and Guide Dog User Martin