550 grams Shipton Mill Traditional Organic White flour
2 teaspoons Bioreal Organic Dried yeast
2 teaspoons demerara sugar
1 1/2 teaspoons fine sea salt
2 tablespoons Rapeseed Oil / Olive oil
310 ml of water
We use a Panasonic bread maker on a dough only setting (16, runs for 2 hours 20 mins), but load the ingredients to suit your own machine, or by hand if you prefer.
Remove the dough and flatten on floured surface. We use a 13" round pizza baking tray but you could use square/ rectangular etc. depending on what you have. The dough needs to be around 1/2 " thick.
For the bread shown in the picture we have spread the flattenned dough with a thin coating of Garlic puree, a thin coating of tomato puree over the garlic and then topped with finely cut red onion, thinly cut mushrooms and then sprinkled mozzarella cheese over the top.
Once the toppings are in place prove at 40 degrees C for about 25 minutes until doubles in size.
Preheat the oven to 220 degrees C (gas 7) and cook for 15 -20 mins - until browned.
Serve while warm with salad leaves , tomatoes etc. or just slice and eat.