• 500g Bread Flour
  • 7g Instant Yeast
  • 2 tsp Fine Salt
  • 4 tbsp Extra Virgin Olive Oil
  • 300ml Warm Water
  • Topping:
  • Fresh Rosemary
  • Crushed Garlic
  • Extra Virgin Olive Oil
  • Coarse Sea Salt


  1. Grease a bowl and two 8″ round baking dish. Set aside.
  2. Mix flour and yeast, make a hole, add oil, salt and warm water. Mix until combined, knead for 10 minutes until elastic.
  3. Place in a greased bowl and coat the dough in oil. Cover with clingwrap and proof for 1 hour or until doubled.
  4. Deflate dough. Round them up again and proof again for 40 minutes.
  5. Deflate dough again, divide into 2 and place them in the baking dish and flatten them out.
  6. Rest for 15 minutes.
  7. Make indentations with your fingers and place rosemary, crushed garlic, olive oil and coarse sea salt over the dough.
  8. Let it rise again for 40 minutes.
  9. 15 minutes before the end of proofing, preheat your oven to 220°C.
  10. Bake for 20 minutes and remove to cool on a wired rack.
  11. Serve warm
By |2017-12-01T09:59:53+08:00July 17th, 2015|Breads|0 Comments

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