Sort ingredients
jammiepops
QR Code
Listen
Pdf
Combine the flour, salt and yeast in a mixing bowl and create a well in the centre
Slowly pour in the water and olive oil whilst mixing, looking for a slightly wet dough (you might not need all the water)
Sprinkle some extra flour onto your surface and tip out the dough
Knead the dough for around 5 minutes, until it has a smoother appearance and is less sticky to touch
Add oil to a clean bowl and place the dough inside to rest
Cover the bowl with a tea towel
Leave the dough to prove for 45-60 mins, or until it has doubled in size
Transfer your dough to an oiled baking dish and stretch it to fit the tin
Cover again with a tea towel and leave it for around 1 hour
Dimple the dough with oiled fingers and add flaky sea salt along with sprigs of rosemary
Bake in a 220°C (200°C fan) oven for 20-25 minutes until golden brown and crisp at the edges
Slice and serve whilst warm with olive oil and balsamic vinegar