It doesn't usually last much past 8pm!...
Ingredients
- 500g/1lb 2oz strong white bread flour
- 2 tsp salt
- 2 sachets dried easy blend yeast
- 2 tbsp olive oil
- 400ml/14fl oz cold water
- olive oil, for drizzling
- fine sea salt
- Sea salt flakes and cracked black pepper for sprinkled over the top + sprigs of rosemary if you like
Preparation method
Place the flour, salt and yeast in a large bowl. Combine using a whisk and then create a well in the middle.
Pour the olive oil and the water into the well. Gradually bring together the mixture using your hand or a large tined fork (using my 'erosion' method) to form a dough then knead using the following method:
Stretch dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes.
Sorry - the pics get all 'Hipstamatic' from this point 'cos the normal camera app on my iPhone stopped reponding
Tip the dough onto an oiled work surface and continue kneading in a similar way for five more minutes. Return the dough to the bowl, cover and leave to rise until doubled in size.
Line One large or two small baking sheets with greaseproof paper.
Cut vertically down the corners of the baking sheets sop that when you bake the bread it doesn't get all 'snarled up in the folded corners...
Tip the dough out of the bowl and divide into two portions.
Flatten each portion onto a baking sheet, pushing to the corners, then leave to prove for one hour.
Preheat the oven to 220C/425F/Gas 7.
Drizzle the loaves with oil, sprinkle with fine sea salt then bake in the oven for 20 minutes....
....but check after 15 - they're better doughy rather than burnt like the ones in these photos!.
When cooked, drizzle with a little more olive oil and serve hot or warm...
Hmm a few typos (no change there then) also - don't sprinkle 'fine' sea salt on it - use the coarse stuff - it's like the savoury equivalent of popping candy!
ReplyDeleteI do need to make a couple of amendments…
ReplyDeleteFirst thing is when you add the water, just start with half of it, then mix the dough and when it becomes stiff, add about 30-50ml stir or kneed until the water is incorporated and then continue until you’ve used all the water – you WILL end up with a very sticky dough, but don’t let that put you off…
I didn’t really measure the Olives and Tomatoes, but I used about 15-20 olives and about 6 sundried toms.
I normally chop the olives up whilst my dough is proving and then sandwich them between a couple of sheets of kitchen roll to take out the excess moisture (+ if they’ve been in brine the extra salt will retard your second prove). Soak the Toms in a cup of boiling water for ½ an hour and then chop them up roughly and stick them with the olives to dry out a bit.
After the first prove, knock back the dough, dump the Olives and Toms into it and roughly kneed it until the fillings are incorporated (might take about 5 mins)…