This Italian flatbread is similar in style and texture to pizza. Easy to make, delicious, and a total crowd-pleaser, serve drizzled with olive oil and season generously with sea salt.
Main INGREDIENTS
- Flour
Ingredients
Method
Ingredients
FOR THE DOUGH
- 350g flour (+ extra for kneading)
- 10ml salt
- 2ml sugar
- 30ml olive oil
- 10g instant yeast
- 300ml tepid water
TOPPINGS:
- Olive oil
- Sea salt
- Vegetables and herbs (e.g., onion, peppers, herbs, garlic, olives etc.)
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Method
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1Place the flour, salt, sugar, olive oil and yeast in the bowl of an electric mixer. Mix using a dough hook. Add enough tepid water to make a soft, shaggy dough.
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2Knead the dough for at least 10 minutes until smooth and soft (not dry and tight). Cover with a damp cloth and leave in a warm place until the dough has doubled in bulk. This will take approximately 45-60 minutes.
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3Brush the Le Creuset Bread Oven’s base and sides with butter.
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4Knock back the dough and make sure all the air has been pushed out.
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5Tip the dough into the Bread Oven base. Bend your fingers slightly and firmly press them over the surface of the dough to form indentations at regular intervals. Brush the surface generously with olive oil and sprinkle with sea salt. Decorate with vegetables and herbs.
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6Cover with the lid and prove in a warm place until doubled again. This should take approximately 20 minutes.
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7Preheat the oven at 250°C (230°C fan-assisted).
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8Reduce the oven temperature to 200°C (180°C fan-assisted) and place the Bread Oven in to bake. Bake for 20 minutes, then remove the lid and allow to bake for a further 20 minutes until browned.
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