For the dough
1/3 cup warm water (80 ml)
1 teaspoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups bread flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter at room temperature (40 g)
For the topping
600g crab meat with shells
1 cup water (240 ml)
2 diced tomatoes
1 medium-diced onion
3 minced garlic cloves
1 small red bell pepper, diced
1/4 cup olive oil (60 ml)
1/4 cup cornstarch (30 g)
2 teaspoons chopped fresh thyme
Salt to taste
1 egg, beaten for brushing
For the dough
1/3 cup warm water (80 ml)
1 teaspoon active dry yeast
1/2 cup all-purpose flour (90 g)
1 1/2 cups bread flour (180 g)
1/2 teaspoon salt
1 large egg at room temperature
3 tablespoons unsalted butter at room temperature (40 g)
For the topping
600g crab meat with shells
1 cup water (240 ml)
2 diced tomatoes
1 medium-diced onion
3 minced garlic cloves
1 small red bell pepper, diced
1/4 cup olive oil (60 ml)
1/4 cup cornstarch (30 g)
2 teaspoons chopped fresh thyme
Salt to taste
1 egg, beaten for brushing
Prepare the dough: in a bowl, combine the water, yeast, and sugar
Let it sit in a warm place for 10 minutes
In another bowl, whisk together the flour, salt, and baking powder
Make a well in the center
Add the egg, butter, and yeast mixture to the dry ingredients
Mix until a shaggy dough forms
Turn the dough out onto a floured surface and knead for 5-7 minutes, until smooth and elastic
Shape the dough into a ball and place it in a greased bowl, turning the dough to coat
Cover with plastic wrap
Let the dough rise at room temperature for about 45 minutes, or until doubled in size
Punch down the dough and let it rest for another 15 minutes before shaping
Prepare the topping: clean the crab, reserving the shells and heads
Cut the crab into pieces and reserve
In a pot with water, combine the reserved shells and heads
Bring to a boil, then reduce heat and simmer for 5 minutes
Strain the liquid and reserve the broth
In a pan, sauté the onion, garlic, and bell pepper in olive oil until tender
Add the crab meat and stir to combine
Add the cornstarch and stir to thicken
Season with salt and thyme to taste
Shape the dough into a circle about 35cm in diameter, on a baking sheet lined with parchment paper
In the center, spread the topping
Fold the edges of the dough over the filling and brush with the beaten egg
Bake at 200°C for 25 minutes with yeast or 40 minutes without yeast, or until golden brown
Serve warm or at room temperature
(309 calories per serving)
