A delightful tear and share dish that’s a ‘must try’ this picnic season!
Ingredients list
(Makes 6-8 servings)
Preparation Time: 80-110 minutes (including prove time)
Cooking Time: 25-30 minutes
- 225ml warm water
- ½ tsp sugar
- 7g dried yeast (1 sachet)
- 2 tbsp olive oil
- 300g plain flour (plus a little extra for kneading)
- 1tsp fine salt
- 2 tbsp fresh rosemary
- 1 tsp sea salt flakes
Method
Place the warm water in a small bowl and then add the sugar. Stir to dissolve before sprinkling the yeast on top. Leave until frothy (this could take around 10 minutes).
Line a large bowl with 1 tbsp olive oil.
In another large bowl add the flour, salt and 1 tbsp olive oil. Pour in yeast mixture and mix with a wooden spoon until everything is combined.
Knead until the dough starts to form together and then transfer to a lightly floured worktop. Knead for 5 more minutes until elastic in texture.
Transfer into the greased bowl and roll in the oil to coat. Cover with clingfilm and leave to prove for 60-90 minutes until doubled in size.
Pre heat the oven to 200°C.
Grease a baking tray.
Remove the dough from the bowl and lightly press down to flatten. Place onto the baking tray and stretch dough to the edges. Use your fingers to make indentations over the dough as you go along.
Lightly brush olive oil to coat the top and sprinkle with fresh rosemary and sea salt.
Bake for 25-30 minutes, until golden and puffy.
Serve, share, tear and enjoy!
Top tip
Experiment with different herbs, spices and flavorings. Caramelised onions work great or why not try olives and poppy seeds.
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