For this recipe you can really use any toppings you’d like. I personally love caramelising some onions with balsamic and brown sugar, with some crumbled feta and green onlives. So the onion doesn’t burn, I usually put it on about 15mins through the bread cooking.
800ml room temperature lukewarm water
1 tablespoon honey or sugar
1 tablespoon dried active yeast
1 kg white flour
1 tablespoon table salt
1/2 cup extra virgin olive oil
2-3 sprigs rosemary or 2 tablespoons of fennel seeds
In a large bowl mix water with honey and yeast. Set aside for 10-15 minutes until frothy. Sift flour and salt into a large bowl. Make a well in the centre and pour in yeast mixture. Mix well.
Cover with a damp tea towel and leave in a warm place for an hour or so to double in size. Use oiled hands to deflate dough, then cover and leave for a further 30 minutes.
If you want, you can leave the dough in the fridge for a few hours or even overnight at this point. Just punch it down and bring it to room temp before baking. I sometimes even leave it for a couple days if I can’t be bothered.
Preheat the oven to 225°C. Place a large generously oiled oven tray into the hot oven for 10 minutes. Remove and carefully pour dough into hot tray.
Pour a generous amount of extra virgin olive oil over the dough before making indents with your fingertips and scattering the rosemary and salt evenly over the top of it. Leave to rise for a bit, then press down again. Bake dough for about 30-40 minutes, (I usually look at the bread after 25min just to make sure) or until both top and base are golden.
Recipe Originally from (Here)
Geo (Flo's head of Marketing)