This recipe has been adapted from Jamie Olivers, and I used balsamic red onion, tomato and basil and feta cheese and olives. It is a simple recipe, and you can have fun experimenting with different toppings.
You will need:-
Method:-
Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes
Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. when the yeast mixture starts to foam, slowly pour it into the well, mixing with a fork as you go.
As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
While that is happening, make the toppings. For the balsamic onion topping, fry the sliced onions in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, then leave to cool.
For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all.
Chop the feta and olives, ready to add on top.
Roll out the dough into a baking tray and add the toppings. Leave to prove for another 40 mins, then bake for 20 mins at 220 degrees until golden and soft in the middle.
L x
You will need:-
500 g strong white bread flour, plus extra for dusting
sea salt
1 sachet dried yeast
½ tablespoon golden caster sugar
300 ml water, lukewarm
extra virgin olive oil
2 red onions, finely sliced
2 tablespoons olive oil
6 tablespoons balsamic vinegar
1 bunch fresh basil, leaves picked
1 large handful ripe cherry tomatoes, halved
sea salt
freshly ground black pepper
extra virgin olive oil
white wine vinegar
2 cloves garlic, peeled and sliced
Feta cheese, chopped
Olives.
Method:-
Add the yeast and sugar to the lukewarm water, and mix with a fork. Leave this for a few minutes
Place the flour and ½ tablespoon of sea salt into a large bowl, and make a well in the middle. when the yeast mixture starts to foam, slowly pour it into the well, mixing with a fork as you go.
As soon as all the ingredients come together, which may take a minute or so, knead vigorously for around 5 minutes until you have a smooth, springy, soft dough.
Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Dust with a little extra flour, cover with a tea towel and leave to prove in a warm place for 30 minutes until doubled in size.
While that is happening, make the toppings. For the balsamic onion topping, fry the sliced onions in 2 tablespoons of olive oil over a low heat for about 5 minutes. Add the balsamic vinegar, reduce for a minute or two, then leave to cool.
For the basil and cherry tomato topping, roughly chop the basil leaves and pop them into a bowl with the cherry tomatoes. Season with salt and pepper, a drizzle of extra virgin olive oil and a tiny splash of white wine vinegar. Add the garlic and mix it all.
Chop the feta and olives, ready to add on top.
Roll out the dough into a baking tray and add the toppings. Leave to prove for another 40 mins, then bake for 20 mins at 220 degrees until golden and soft in the middle.
L x
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