Veggie Foodie

Ingredients:

• 350 g (12.3 oz) all-purpose flour
• 1 tsp kosher salt or to taste
• 1 tsp instant yeast
• 200 ml (¾ cup + 2-3 tablespoons) warm water
• 4 tbsp extra virgin olive oil
• 2 tsp extra virgin olive oil, for brushing
• 2 tsp fresh rosemary leaves
• Coarse sea salt for sprinkling (to taste)

Method:

1. Add the flour, salt and yeast into a bowl
2. Add the water and olive oil and mix with spoon until the dough comes together
3. Turn onto a lightly floured surface and knead for 10 minutes until smooth and elastic
4. Place in a lightly oiled bowl and cover with a cling film (plastic wrap). Place in a warm place until doubled in size, about 1 hour
5. Knock back the dough, make into a ball and turn onto a lightly floured surface
6. Cover with a towel / thin cloth and let rest for 5 minutes
7. Roll into a rectangle and place on the prepared baking sheet
8. Brush with 1/2 the olive oil and cover with a cling film. Leave in a warm place for 20 minutes
9. Brush the rest of the olive oil, prick all over with a fork and sprinkle with rosemary and coarse salt. Leave to rise again for 15 minutes
10. Meanwhile preheat the oven to 400°F (200°C) and bake for 30 minutes or until light golden
11. Transfer to a wire rack to cool. Serve warm

Serves: 4

Inspiration source:

http://myfavouritepastime.com/2014/10/29/schiacciata