INGREDIENTS
- 4 cups plain flour
- 7g (1 ½ tsp) dried yeast
- ¼ cup olive oil
- ¼ cups lukewarm water
- 1 Tbsp olive oil, extra
- Rosemary sprigs
- 3 cloves garlic, finely sliced
- Salt flakes, to taste
METHOD
- Sift flour and 1 tsp salt into a large bowl. Stir in yeast. Stir in oil and 1 cup water. Mix to form a soft dough, adding more water if necessary.
- Turn dough onto a lightly floured surface and knead for 10 to 15 minutes or until dough is smooth. Place in a lightly oiled bowl. Cover with a clean tea towel and place in a warm, place for 1 ½ to 2 hours or until dough doubles in size.
- Lightly grease two 3cm deep, 18cm x 28cm (base) slab pans. Using your fist, punch dough until it returns to its original size. Knead until smooth. Divide dough in half. Roll out each portion to roughly the size of the pan. Lift into pan and press to fit. Cover and place in a warm, draught-free place for 1 hour or until dough rises slightly.
- Preheat oven to 180°C. Using a fine skewer, prick holes in top of dough. Brush with extra oil, top with sliced garlic, rosemary sprigs and sprinkle with salt flakes. Bake for 15 minutes. Swap trays and bake for a further 5 to 10 minutes or until golden and cooked through. Serve warm.
