| Makes 1 loaf
This flat bread, found throughout Italy, varies from region to region by the
addition of a simple seasoned topping. This one is topped with crushed garlic
and rosemary and is my favourite. It is traditionally eaten as a
snack.
Ingredients
½oz/15g fresh yeast or 1½tsp
dried yeast and a pinch of sugar
8oz/225g strong white unbleached flour
1tsp salt
3-4tbsp/45-60ml olive oil
1 garlic clove
2tsp dried rosemary
Method
1. Cream the fresh yeast with 3tbsp / 45ml hand-hot water. If
using dried yeast, sprinkle it on to 3tbsp / 45ml hand hot water with
the sugar and leave in a warm place for 15 minutes until frothy.
2. Put the flour on a clean working surface. Gently mix in the
salt, then form into a mound with a hollow in the centre.
3. Pour the yeast liquid into the hollow and carefully fold the
flour over it, then add 3tbsp / 45ml olive oil Add about 4floz / 100ml
hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
4. Put the dough in a bowl and cover with a clean tea-towel. Leave
in a warm place for about 30 minutes, until doubled in size.
5. Preheat the oven to 200°C/400°F/Gas Mark 6. On a
lightly floured surface, roll out the dough to a round about ¼in
/ 0.5cm thick.
6. Brush a baking tray with some of the olive oil and place the
dough on the tray. Crush the garlic, put in a bowl and add some more
of the oil. Brush on to the dough and sprinkle with salt and rosemary.
7. Bake for 10 minutes, then reduce heat to 190°C/375°F/Gas
Mark 5 and bake for a further 20 minutes. Serve hot.
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