Ingredients
220ml tepid water
7g fast action yeast (1 sachet)
2 tbsp olive oil
1 tsp salt
1 tsp sugar
Wild garlic olive oil for drizzling
Method
Put the flour, oil and salt in a bowl (or food mixer). Add the yeast and sugar to 100mls of the water. Mix it up and add it to the flour mix.
Stir it all together (or turn the mixer on, with the dough hook). Add the remaining water and mix it together. Knead it in the bowl for a few minutes (or let the mixer do this for a couple of mins on level 3 (kenwood chef))
It is a very wet dough but that makes it a lovely light bread.
Put the dough on an oiled surface (oil your hands too) and stretch the dough, fold it up then turn it over and stretch and fold it again. If it's still hard to work, stretch it a couple more times. Knead it on the counter for a couple of minutes and then leave it to rest for about 3 mins. Put it back in the mixer and knead for about 2 more mins (or about 5, if you're doing it by hand). You'll feel when the dough is right. It will be smooth, soft and springy.
Leave to prove for about an hour.
Knock it back and stretch it into an oven tray. Use your knuckles to made lots of indents in the dough. Leave to prove for a further 30 mins.
Drizzle the wild garlic olive oil all over it, sprinkle sea salt over and put it in the oven. Gas mark 7 (220c) for around 20-25 mins. Don't let it get too brown.
Eat. But try to leave some for the rest of the fam. It'll be tough!!
