7g of instant yeast (1 sachet)
180ml luke-warm water + 20ml
20ml olive oil + extra
1 tbs. honey
7g salt + extra
320g flour (preferably tipo 00 or a bread and pizza style flour)
- Mix the yeast and 20ml of luke-warm water together and stand for 20 minutes.
- Fit kneading/crushing blade to bowl and add the oil, honey, water and salt. Start the pastry P1 program and combine for 30 seconds. Pause and add the flour and the yeast mixture continue the P1 program. Once finished allow to automatically continue onto the proving function.
- At the end of the program the dough should have risen significantly. Flour your hands and then remove from bowl. Generously oil a baking tray (20x28 cm approx.) and place the dough onto the oiled tray. Stretch the dough into a rectangle and brush the top of the dough with some oil. Rest for 1 -1 1/2 hours in a warm place, covered with cling film. After an hour, the dough would have expanded to the edges of the tray.
- Preheat the oven to 220°C. Brush the dough with water some more olive oil and sprinkle with some salt. Use your fingers to make indents on the surface of the dough. If you have time, rest the dough for another hour for best results. Bake for 15-20 minutes. I like to brush a little more oil when it comes out of the oven before serving.
Tips and Tricks
before you place your dough into the oven to bake, you can sprinkle with some dried herbs for different flavour combinations. Dried oregano, basil or even chilli flakes are some tasty additions
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