The dough for this Italian flatbread is enriched with olive oil Brush with olive oil and top with herbs olives or salt before baking

7 g (1 packet) dried yeast pinch of sugar

5 fl. oz. (150 ml) lukewarm water 1'/2 cups (185 g) plain flour '/2 teaspoon salt 3 tablespoons olive oil 1 tablespoon finely chopped fresh rosemary leaves 1 tablespoon olive oil, extra 1 tablespoon finely chopped fresh rosemary leaves, extra 1 teaspoon sea salt

1 Mix yeast and sugar with 2 tablespoons lukewarm water. Stir in remaining water; stand 10 minutes.

2 In large bowl, mix flour, salt, olive oil, rosemary and yeast until well combined.

3 Turn out dough onto lightly floured surface; knead lightly, about 5 minutes.

4 Replace dough into lightly greased bowl. Cover with clean tea towel and leave to rise in warm place about 45 minutes, or until doubled in size.

5 Preheat oven to 400°F (200°C). Turn out dough onto lightly floured surface; knead lightly a further 2 minutes. Shape dough into a ball; lightly press down to make disk about 1 in. (2 cm) thick.

6 Place disk on oven tray; brush with extra oil and sprinkle with extra rosemary and sea salt. Bake about 20 minutes, or until well risen and golden.

MAKES 1 LOAF Preparation 15 minutes plus 55 minutes standing Cooking 20 minutes

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