Ingredients
- 450 g flour
- 400 ml water
- 1 tablespoon salt
- 2 teaspoons sugar
- 2 tablespoons olive oil
- 7 g dry yeast
For the topping
- 1/2 glass of water
- 2 tablespoons olive oil
- coarse salt
- fresh rosemary, cherry tomatoes or black olives
Directions
- In a large bowl, with a fork, mix well flour, yeast and sugar.
- Slowly add the water, olive oil and salt to obtain a soft and sticky dough.
- Cover and let rise in a warm place until doubled, 2 hours.
- Spread the olive oil in a sheet pan and spread the dough into the pan so it is touching the edges. If the dough springs back too much, allow it to rest for a minute or two and try again. Cover and let rise until doubled, about an 1/2 hour.
- Once the dough is risen, uncover and gently poke with your fingertips.
- Drizzle with the olive oil and water mix and top with herbs, tomatoes and salt.
- Bake in pre heated oven at 190 degrees (180 degrees fan) for 25 minutes or until risen and golden.
- Store the bread, lightly covered with foil at room temperature for 1-2 days.