I'd like to bring this dish to a dinner at a friend's home. Would the dough be ok to travel? Or would it be better to cook at home, hours before i...
...t would be eaten
Recipe question for: Grilled Fennel Flatbread with Olives and Sultanas
Recommended by Food52
I think you could probably get away with making this completely at home and just refreshing it in the oven at your friend's house. But, if you're intent on ultra freshness of product (a drive from which I suffer as well ;)), I would do most of it at home and a little bit there. You might end up with something slightly different, but it'll be delicious. There is no final rise after shaping, which makes this "flat"bread....but a short final rise won't hurt the product. It'll give you something a bit more focaccia-esque (which Stephanie mentioned earlier), but that's not a bad thing.