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This deliciously easy dough keeps in the fridge for 3-4 days.

 More than 1 hour

Makes 3 portions

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Ingredients:

  • 1kg stone-ground bread flour (we used Eureka Mills)
  • 3⅕ cups (800ml) water 
  • 1 sachet (10g) instant yeast
  • 1½ Tbsp (23ml) fine sea salt
  • Garlic, chopped
  • Fresh rosemary 
  • Glug olive oil
  • 1 disc (60g) feta 
For serving:

PnP heirloom tomatoes, olives, charcuterie, dips and pickles

Method:

  1. Mix 900g flour with water in a mixer fitted with a dough hook for 3 minutes. (Alternatively you can knead mixture by hand.)
  2. Allow to stand for 20 minutes.
  3. Add yeast to remaining flour and mix into dough for 3 minutes. 
  4. Add salt and mix slowly for another 3 minutes. 
  5. Allow dough to rise in a warm place until doubled in size. (This can take from 30 minutes to 3 hours depending on that day’s weather or the temperature.) 
  6. Knock back dough (kneading it again lightly), folding the dough in on itself four times – once from each direction (top, bottom, left, right). 
  7. Place it seam-side down in an oiled bowl and cover with clingfilm. 
  8. Refrigerate dough until needed.
  9. Divide a third of the dough into 6-8 balls.
  10. Roll each ball into a thin, flat oval shape. 
  11. Top with chopped garlic and rosemary and olive oil. 
  12. Crumble over a thin layer of feta. 
  13. Bake for 10-12 minutes at 180°C. 
  14. Serve with PnP heirloom tomatoes, olives, charcuterie, dips and pickles.
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