with garlic & rosemary
Makes: 2 (21 cm in diameter)
Preparation: 30 minutes (+ 2 ½ hours proving)
Baking: 30 – 35 minutes
450 g bread flour
300 ml lukewarm water
10 g dried yeast
40 ml extra virgin olive oil (+ 40 ml extra)
2 ½ teaspoons salt
1 teaspoon rosemary, chopped
rosemary leaves, for sprinkling
4 garlic cloves
- Lightly grease two round cake tins with a 21 cm diameter.
- Combine the yeast, water and olive oil and set aside for 5 minutes.
- In a large bowl, mix the flour with salt. Add the yeast mixture into the flour, stir with a wooden spoon then knead with your hand for approximately 10 minutes or until the dough is smooth and elastic.
- Add the chopped rosemary and knead further minute or so, until well distributed.
- Place into a bowl, cover with a clean tea towel and set aside for 1.5 hours or until doubled in size.
- Divide the dough into two same portions. With a rolling pin roll out each into a circle and place each into the prepared tins. Cover and allow to prove for 30 minutes.
- Preheat the oven to 200℃.
- Crush the garlic cloves into a bowl, pour over the extra olive oil and set aside.
- Use your fingertips to press dimples all over the surface. Set aside for 30 minutes and prove until doubled in size.
- Brush with the extra olive oil with garlic and sprinkle with rosemary leaves.
- Bake for 30 – 35 minutes until deep golden, then turn out onto a wire rack to cool.