Directions
- 1Mix both flours, salt, sugar, yeast, water + 3 tbsp olive oil in a bowl until it comes together, then knead for 5–10 mins until smooth.
- 2Pop into a lightly oiled bowl, cover, and leave in a warm spot for 5 mins or up to 30 mins if you have more time.
- 3Oil a 29 × 18 cm tin (2–3 tbsp oil). Press the dough into a rectangle to fit, then into the tin.
- 4Cover + proof in the warm spot for another 15 mins.
- 5Poke deep holes all over, drizzle with 2–3 tbsp oil, sprinkle with toppings like flaky salt & rosemary, sun-dried tomatoes, or roasted peppers.
- 6Place into a cold oven, set to 200 °C, and bake 20–25 mins until golden.
- 7Finish with another drizzle of oil, let cool slightly, and devour.
Ingredients
- 100 g plain flour
- 135 g strong white bread flour
- 0.5 tsp salt
- 1 tbsp sugar
- 7 g instant yeast (about 1 sachet)
- 150 ml extra virgin olive oil
- 180 ml extra virgin olive oil
- 135 ml hand-hot water
- flaky salt
- rosemary
- sun-dried tomatoes
- roasted peppers
- red peppers
Equipment
bowlmixerbaking dishlid29 × 18 cm tin
Tips
- Best eaten the same day, preferably warm, with your fingers.
- You don't have to use a mixer, you can just use your hands.
- You can leave the dough to rest for up to 30 minutes if you have more time.
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