An Italian flat bread ideal for dipping into olive oil and balsamic vinegar!
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Ingredients
- 475g/1lb 1oz strong white flour
- 1 ½ tsp salt
- 7g/ ¼ oz sachet of easy-blend yeast
- 300ml/9fl oz warm water
- 3 tbsp olive oil
- 150g/5ox mixed olives in olive oil, drained and chopped, 3 whole ones reserved
- Extra olive oil to drizzle
Serves 8
Method
- Mix all the ingredients together, apart from the olives, to form a dough
- Knead for 5-10 minutes until the dough becomes smooth and elastic
- Turn into a greased bowl, cover and leave until it has doubled in size
- Knock back the dough and add the chopped olives
- Roll into a 25cm (10in) round and turn onto a baking sheet, cover with clingfilm and leave in a warm place until doubled in size
- Heat the oven to 200⁰c/400⁰f/gas 6
- Using your finger dipped in flour, press at intervals over the dough to make dimples
- Top with remaining olives
- Drizzle some more olive oil and bake for 20-25 minutes until just firm and golden.
- Tear into wedges to serve
