Prep time: 15 mins
Proofing time: 2 hours
Cooking time: 20-25 mins
Serves 8-10
Ingredients:
- 470ml lukewarm water (about 30°C)
- 10g fine salt
- 1 tbsp extra-virgin olive oil, plus extra for tray and drizzling
- 7g dried yeast (instant or active)
- 560g strong white bread flour
Method:
- In a large mixing bowl, whisk together the water, salt, olive oil and yeast. Add the flour and stir with a wooden spoon until you have a sticky dough.
- Cover and rest for 30 minutes.
- With wet hands, perform a set of stretch-and-folds by lifting one side of the dough up and folding it over itself, turning the bowl a quarter turn each time until you’ve worked all the way around. Rest for 30 minutes and repeat once more.
- Generously oil a 23 x 33cm deep baking tray. Transfer the dough into the tray, then with wet hands gently stretch it out towards the edges. Drizzle with olive oil, cover and leave to rise for 1 hour, or until bubbly and almost doubled in size.
- Heat the oven to 200°C (fan). Add your chosen topping (see below), drizzle generously with olive oil, then press deep dimples into the surface with oily fingertips.
- Bake for 20–25 minutes until golden. Cool for 10–15 minutes before slicing.
Topping Variations:
Classic Rosemary & Salt
Scatter the risen dough with rosemary sprigs, pushing them into the dough, and top with flaky sea salt before baking.
Sun-Dried Tomato, Rosemary & Kalamata Olive
Scatter the risen dough with the sundried tomatoes, olives and rosemary sprigs, pushing them into the dough, and top with flaky sea salt before baking.