- Serving: 4
- Preparation: 20
- Cook time: 25
- Passive time: 90
Ingredients
- Bread:
- 500 gr Strong white flour
- 7 gr Sachet dried yeast
- 300 ml Warm water
- 2 tbsp Olive oil
- 10 gr Sea salt
- 5 tbsp Olive oil
- Crushed black pepper
- Sea salt to taste
The toppings described in the ingredients are the basic toppings but you can add whatever else you like.
Here are a few suggestions:
- crumbled feta, garlic and rosemary
- sliced red onion, olives and fresh oregano
- sundried tomatoes, feta, onion & garlic
Method
- Place the flour into a large bowl, add the salt and make a well in the center.
- Add the olive oil.
- Mix the yeast with the warm water (blood temperature- not hot as it will kill the yeast) and pour into the flour.
- Mix the flour and yeast mix together.
- Knead for 10 minutes by hand or use the dough hook on a mixer for 2 minutes until the dough becomes smooth and springy.
- Leave in a bowl in a warm place, covered with a damp cloth until it doubles in size. Roughly one hour.
- Knead again for a further 2 minutes to knock the air out of the dough then shape into an oval- approximately 2-3 cm thick.
- Place on a floured baking tray and make indentations all over the bread with your fingertips, then pour over half of the oil, seasoning and whatever other toppings you choose. (I used red onion, feta & rosemary in the video).
- Leave to rise again for a further 30 minutes.
- Bake in a hot oven (240 c, Gas 9) for around 25 minutes, until it’s browned and the base sounds hollow if tapped.
- Drizzle the remaining olive oil over the bread and serve.
