Ingredients :
- Dough
- 150 grams Strong White Flour
- 150 grams 00 pasta flour
- 1/2 tsp active dry yeast
- 6 grams salt
- 3 tbsp olive oil, extra virgin
- 170 ml water
- Topping
- 1 large Rosemary sprig
- 2 clove garlic cloves
- 1 pinch coarse sea salt
- 1 dash ground black pepper
- 25 ml olive oil, extra virgin
- 25 ml water
Method :
- Mix together the topping ingredients keeping the yeast and salt separate before adding the water
- Knead for at least 10 minutes until the dough is extremely smooth and pliable (the mixture will be quite wet at first)
- Leave to prove in an oiled bowl, covered with clingfilm or a tea towel for 45 mins or til doubled in size
- Knock back the dough and stretch into the base of a 12" x 9" oven dish or tray.
- Cover the tray and leave to prove again in a warm place for 30 mins
- Preheat oven to 220C
- Poke small indentations all over the dough with your finger
- Slice garlic
- Thoroughly mix the water and oil until emulsified.
- Generously scatter the topping ingredients over the dough and pour over the water/oil mix
- Bake for 25 minutes.
- Leave to cool for 15 mins before serving. Then cut into pieces and serve drizzled with your best extra virgin olive oil
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