Ingredients
~ 1 1/3 cups lukewarm warm water
~ 1/2 Tbsp honey
~ 1 packet (7g) instant yeast
~ 1 Tbsp olive oil

~ 2 cups flour
~ pinch of salt
~ 5 sprigs rosemary (finely chopped)
~ flakey sea salt
~ lots of extra olive oil

Method:
1. Combine lukewarm water, honey and yeast in a small bowl and whisk together. Allow it to sit somewhere warm to activate for 15 minutes
2. Add flour and a pinch of salt to a large bowl and mix together
3. Pour 1 Tbsp of olive oil to the water and yeast mixture then pour all of this wet bowl into the flour bowl
4. Mix well with a wooden spoon until you’re left with a sloppy, wet batter (add a dash more water if your dough is dry)
5. Pour a light layer of olive around the rim of the bowl then cover well with cling wrap and set aside somewhere warm for 45 minutes
6. After 45 minutes, gently stretch and fold the dough 3-4 times (this will be tricky the first time as your dough is so wet but trust the process)
7. Cover the bowl again with cling warp, allow to rest for 45 minutes then do another few stretch and folds, adding another light layer of olive oil around the rim of the bowl. Repeat this again so you have no done 3-4 ROUNDS of resting and folding
8. On the pan on top of your dough add your tomatoes,olives,flakey sea salt, rosemary,
9. Preheat the oven to 210C on fan forces and prepare your tray with olive oil, baking paper and more olive oil
10. Gently transfer your dough to the tray and use your fingers to spread it over the tray
11. Sprinkle garlic mixture on top, along with more olive oil and press your fingers into the bouncy dough to create bubbles and texture
12. Bake in the oven for 10-15 minutes or until golden
And enjoy 😉✨🌸

Preview

View

Preview

View