Tuesday, 15 June 2010


25 g yeast (or half a sachet of dry yeast)
200 ml warm water
2 tbsp olive oil
1 tsp coarse sea salt
350 g flour

2 tbsp olive oil
2 tsp coarse sea salt
3 tsp fresh, chopped thyme or rosemary (or 1½ tsp dried)

Place the dry ingredients in a bowl. If using fresh yeast it should be dissolved in the water. Stir in the water and oil. Knead the dough until smooth and elastic. Place it back in the bowl, cover with plastic wrap and let it rise for about 40 minutes. Knead for a couple of minutes, put on a baking tray and flatten the dough until it's about 2 cm thick. Cover and let it rise for about 20 minutes. Use your fingers to make dimples in the dough, then brush with olive oil and sprinkle with salt and herbs. Bake at 200°C for 25 to 30 minutes. Let cool on a rack.

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