Ingredients
625ml (2.5 cups) of warm water
2 teaspoons of honey or sugar
7g (2.5 teaspoons) of dry active yeast
625g (5 cups) of plain flour, sifted
1 tablespoon of salt
Divinity Extra Virgin Olive Oil
Fennel Seeds
Rosemary
Method
- Fill a medium bowl with 2.5 cups of warm water (40 degrees, body temp) and dissolve 2 teaspoons of honey/sugar into he water. the sugar helps activate the yeast, giving it something to feed on.
- Whisk in 7g of yeast and then allow to stand for 10 minutes or until you start seeing the top of the mixture start to become creamy, frothy and bubbly.
- Meanwhile, place 5 cups of sifted flour and 1 tablespoon of salt into a large bowl and mix.
- Pour your yeast mixture into the bowl with the flour and salt and use a spatula to mix until you get a rough, shaggy dough.
- Generously oil a large dish or pot and transfer your dough into it. Now gather up the edges of the dough farthest from you and lift up and over into the centre of the tray. Give the tray a quarter turn and repeat the ‘stretch and fold’ process for a few revolutions.
- Cover with a tea towel or lid and allow to rest in a warm spot for about 3 hours or until it has doubled in size.
- Grease a large baking tray (30 x 20cm) line the bottom with baking paper to avoid sticking and then transfer your dough to the tray.
- Again, do some ‘stretch and folds’ to your dough for another few revolutions, and then use your fingers to gently spread the dough out in the pan. Allow to rest for another 30 minutes to an hour, or until the dough has expanded to the entire surface of the pan.
- Pour more Divinity Extra Virgin Olive Oil over the top and make dimples all over with your fingers. Now add your favourite toppings. Mine are fennel seeds and rosemary.
- Sprinkle with a generous pinch of flaky salt and then bake in the oven (220 degrees fan forced) for about 30 minutes or until fully cooked in the centre and golden brown on the outside.
- Once cooked, remove from the oven and allow to cool before transferring to a wire rack to cool completely.