Ingredients - Makes 2
- 500g Plain Flour
- 2 tsp Salt
- 15g fast action yeast
- 1 tsp sugar
- 2 tbsp olive oil
- 2 tbsp finely chopped herbs
- Optional extra toppings: cheese, onion, sundried tomatoes
Method
In a large bowl combine the flour, and salt. Measure 100ml of boiling water into a jug and top up to 300ml with cold water. Add the yeast, sugar and oil then stir. Leave to one side until frothy on top.
Using a wooden spoon, add the yeast mixture to the flour in one steady stream, roughly mixing the dough. Turn out onto a floured surface and knead until smooth.
Cover the dough with clingfilm and leave in a warm place to prove for an hour. Test it is proven by lightly pressing the dough with your fingertip; it should bounce back.
Cut the dough in two and knead in your chosen herbs. Rosemary and basil work particularly well in this dough. Roll the dough into two balls and begin to press and stretch into a large oval.
The dough should be less than 1cm thick once stretched.
Make two vertical cuts in the centre of the dough and then 3 on either side to form a leaf like designs. Top with other ingredients to compliment the herbs, such as cheese, onion slices or sundried tomatoes.
Cover and leave in a warm place for 20 minutes.
Whilst proving for the second time, preheat the oven to 220 degrees Celsius and line two baking sheets.
Move the loaves on to the sheets and bake for 15 minutes until golden.
Sounds good? Then try it out for yourself! Remember to share your yummy creations with us on Twitter.
