|
|
7 g sachet dried yeast TOPPING
1 cup warm water 1 tablespoon olive oil
1 teaspoon caster sugar 1-2 cloves garlic, crushed
2 tablespoons olive oil 12 black olives
3-3 1/2 cups unbleached Fresh rosemary sprigs
plain flour 1 teaspoon dried oregano
1 tablespoon full cream 1-2 teaspoons coarse
milk powder sea salt
1/2 teaspoon salt
Brush a 28 x 18 cm rectangular tin with oil. Combine yeast, water
and sugar in a large bowl and stir to dissolve the yeast. Cover with
a clean cloth and leave in a warm place for about 10 minutes or
until frothy; add the oil. Sift 3 cups of the flour, milk powder and
salt onto the yeast mixture. Beat with a wooden spoon until the
mixture is well combined. Add enough of the reserved flour to form a
soft dough and then turn onto a lightly floured surface.
Knead 10 minutes or until dough is smooth and elastic. Place dough
in a large, lightly oiled bowl; brush surface of dough with oil.
Cover with cloth and leave in warm place for 1 hour or until well
risen. Punch down dough and knead for 1 minute. Roll into a
rectangle, 28 x 18 cm, and place in a prepared tin. Cover with cloth
and live to rise in a warm place for 20 minutes. Using the handle of
a wooden spoon, press dough all over at regular intervals to form
indents 1 cm deep. Cover with cloth and set aside for 30 minutes or
until dough is well risen.
To make topping
Brush combined olive oil and garlic over surface. Top with olives
and rosemary sprigs; sprinkle with oregano and salt
Preheat oven to 180 C. Bake 20-25 minutes or until golden and crisp.
Cut into large squares and serve warm.
|
|