Italian flatbread

PUBLISHED: 11:01 15 February 2007 | UPDATED: 14:59 12 May 2010

Ingredients 30g (1oz) fresh, or 15g (1/2oz) dried yeast 360g (12oz) strong white bread flour 2 tbsp extra virgin olive oil 1/2 tbsp salt 1/2 tsp sugar 1 tsp fresh rosemary, chopped Method THIS traditional Italian bread goes well with thick

Ingredients

30g (1oz) fresh, or 15g (1/2oz) dried yeast

360g (12oz) strong white bread flour

2 tbsp extra virgin olive oil

1/2 tbsp salt

1/2 tsp sugar

1 tsp fresh rosemary, chopped

Method

THIS traditional Italian bread goes well with thick winter soups.

It should be baked in a large tart tin or dish, and rises only a small amount, so it looks a bit like a pizza in shape.

In a small bowl, combine the yeast, 7fl oz hot water and 1/2 tsp sugar. Cover and leave to rise for a few minutes.

In a large warm bowl, mix the flour and salt, then heap into a mound with a well in the centre.

Gradually add the yeast mixture, adding more hot water if necessary and knead to form a smooth elastic dough. Carry on kneading for about five minutes. Roll the dough into a ball and place in the bowl, cover and leave to rise until double in size. Brush a 28cm (11") round tart tin with olive oil.

On a floured surface, punch the dough to knock out the air and roll into a 5mm (1/4in) thick round. Put the dough into the tin, cover and leave to rise again until double the thickness.

Make dents over the surface of the dough, brush with olive oil and sprinkle with fresh rosemary.

Bake in a pre-heated oven, 200 deg C/400 deg F/Gas Mark 6 until golden, about 30 minutes.

JUDY BROADWAY

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