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Recipe of the Month : January

2. January

Spruce up a soup with this easy Italian flatbread!  

English Singing Bakerx

Ingredients

Method

500g strong white flour

 

7g sachet of fast action dried yeast ( I used Allinson Easy Bake yeast. )  

 

salt - table salt to flavour and sea salt to sprinkle on the top ( I used Maldon Sea Salt flakes available from most major supermarkets.)

 

350ml lukewarm water

5 tbsps of olive oil, not extra virgin just regular (I used Sainsbury's Olive Oil)  

 

3 sprigs of rosemary, stripped of its leaves and chopped

Make the dough by tipping the flour, yeast and a pinch of salt into a large bowl and making a well in the middle. Mix together 2 tbsps of olive oil to the 350ml of lukewarm water in a jug and pour most of it into the well, leaving a third behind. Use your hands or a wooden spoon to mix the ingredients together. Combine all the ingredients until a slightly wet, pillowy and workable dough has formed. Add a splash more of the water and oil mix if necessary. Tip the dough onto a lightly oiled surface ad knead for at least 10 minutes until it becomes smooth and elastic.  

 

Place the dough in a clean oiled bowl, cover with a tea towel leave to rise until doubled in size. This will take differing times depending on the surrounding climate and temperature. Putting the dough near a radiator or preheated oven makes the dough rise quicker. For me it takes about 1 - 2 hours at room temperature.  

 

When the dough has risen, knock it back by literally punching the dough back. I know this feels a shame having done all that work but the dough will have time to prove again before it goes in the oven. Stretch the dough to fit a 25 x 35 oiled Swiss Roll tin or similar sized roasting tin.

 

Leave the dough to prove for 20 minutes while you preheat the oven to 200'C/180'C Fan. When 20 minutes is up, press your finger tips into the dough to create dimples and then scatter over the chopped rosemary and remaining oil (3 tablespoons). Finally sprinkle over the teaspoon of rock salt.  

 

Bake for 30 minutes until golden and sounds hollow when tapped on the base. Leave to cool on a baking rack (not in the tin as the bottom gets soggy from condensation - I know this from experience!)  

 

Serve on the day of baking in chunky squares with a hearty homemade tomato soup and cheese!  

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