Italian olive oil flatbread studded with tomatoes
500g strong white flour, 1 sachet of yeast, 325 tepid water, pinch of sale, olive oil, cherry tomatoes or olives or mixture of both.
Mix yeast, water and generous tablespoon of olive oil in a jug. Put flour and salt into a large mixing bowl and mix. Then add the wet ingredients and mix with a knife or spoon till it comes together to form a soft dough. Turn out and knead for 10 minutes till the dough is lovely and smooth and stretchy and springs back when pressed with your finger. Place the dough on the worktop and cover with the bowl and leave to prove for 40 minutes. Whilst it is proving, line a baking tray with baking paper and sprinkle a wee bit of semolina on the base.
When the 40 mins is up, the dough should have risen to about twice the size and will be lovely and stretchy. Gently, pull it to shape into the tin. Now using your fingers poke holes all over the top. Place tomatoes or olives or a mix into some of the holes, then drizzle olive oil over the top. Cover the tin with a warm, damp tea towel and leave for a further 45 mins. Get the oven ready at 200c for a fan oven. After this time the dough should have risen up again. Sprinkle a bit of salt over the top and put in oven for about 20 mins. Check by tapping the top and it it sounds hollow, its ready. The top should be well browned.
Take it out of the oven and immediately, brush more olive oil over the entire top. Leave to cool. This bread also feezes really well.
Added by: sue townley
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The Shipton Millers