Recipe by Ruby Humberstone
2 1/2 Cups of plain bakers flour
250ml Lukewarm water
2 Tsp Dried Yeast
2 Tsp Sugar
Healthy pinch of sea salt
In a jug/bowl place the water and dried yeast, stir and let this sit for five minutes
In a mixing bowl add the flour, sugar and salt. Add the water mixture.
If you are using an electric mixer use the hook fixture and mix for about five minutes or until you start to see the dough become shiny. If you are kneading by hand, knead until shiny.
Shape gently into a ball and place back in the bowl, rub a small amount of olive oil on top of dough.
Cover and leave in a dry/warm place for 2 hours or until the dough has doubled in size.
Heat oven to 200 degrees, oil a tray.
Remove the dough by scraping around the outside of the bowl. Place in the centre of your
Using your palm press the dough outwards, you can use your fingertips to help shape the
Repeat until dough reaches the edge of you tray. Using your fingers gently poke dents into the dough, making sure not to go right through to the bottom of tray. Set aside.
Roughly chop up your rosemary. Sprinkle the rosemary, a healthy pinch of sea salt and a drizzle of olive oil onto dough.
Place in oven until golden brown, make sure that the bottom of your dough is also browned. (Hot Tip – I turn my over to top and bottom towards the end)
Available for catering and delivery, please enquire to Ruby Humberstone:
Email: [email protected]