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Dissolve the sugar in half the tepid water.
On a clean surface or in a large bowl, make a pile of the flour and salt. Make a well in the centre and pour in all the dissolved yeast. Slowly bringin more and more of the flour until all the yeast mixture is soaked up. Then pour the other 1/2 of the tepid water into the centre and gradually incorporate all the flour to make a moist dough.
Roll, push and fold the dough over and over for 5 minutes.
Flour your hands, and lightly flour the top of the dough. Make it into a roundish shapeand place it on a baking tray. Let rest and double in size in a warm space. This should take around 40 minutes.
Take the proofed dough and bash the air out, then put it on a floured surface and roll it out about 2,5cm thick. Transfer it to a floured baking tray and push the dough to fill the tray.
Pour over the olive oil and push in the tomatoes and olives and sprinkle over the rosemary.
Push your fingers to the bottom of the tray across the whole dough. This gives the bread a classic shape and makes indentations so you get little pools of oil while it’s baking.
Leave to proof until it has doubled in size again then sprinkle with salt and pepper and carefully place into a preheated oven at 220°C/Gas 7. Bake for 20 minutes, until the bread is crisp and golden ontop and soft in the middle.