Ingredients
- 240ml lukewarm water
- 7.5g salt
- 37.5g olive oil
- 375g strong white bread flour
- 15g semolina
- 7g packet of yeast
Rosemary and sea salt topping
- A couple of sprigs of rosemary, used to stud the dough at regular intervals
- A sparkling of sea-salt shaken evenly over the dough
Pesto, olive & pepperdew topping
- 20 cherry tomatos, halved
- Jar of pepperdew peppers, drained and torn into pieces
- Handful of Kalamatra olives (stones removed)
- 4 tbsp pesto, worked into the dough before final proving
Method
- Combine all the ingredients in the bread-maker on the dough cycle
- Turn-out dough into oven-proof pan and spread to the corners with your fingers. Add the topping of your choice at this stage. Leave to prove covered with a damp tea towel for 25 min
- Meanwhile pre-heat the oven to 250C
- When the dough has proved, remove the tea-towel and place in the oven, turning down the temperature to 220C. Bake for 12-15 mins until a light golden brown on top