More than 1 hour
Makes 3 portions
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- 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
PnP heirloom tomatoes, olives, charcuterie, dips and pickles
- Mix 900g flour with water in a mixer fitted with a dough hook for 3 minutes. (Alternatively you can knead mixture by hand.)
- Allow to stand for 20 minutes.
- Add yeast to remaining flour and mix into dough for 3 minutes.
- Add salt and mix slowly for another 3 minutes.
- 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.)
- Knock back dough (kneading it again lightly), folding the dough in on itself four times – once from each direction (top, bottom, left, right).
- Place it seam-side down in an oiled bowl and cover with clingfilm.
- Refrigerate dough until needed.
- Divide a third of the dough into 6-8 balls.
- Roll each ball into a thin, flat oval shape.
- Top with chopped garlic and rosemary and olive oil.
- Crumble over a thin layer of feta.
- Bake for 10-12 minutes at 180°C.
- Serve with PnP heirloom tomatoes, olives, charcuterie, dips and pickles.