Ingredients
1 tbsp (1 sachet) Easy-Blend yeast
675g strong white flour
11/2 tsp rock salt
2 tbsp wild thyme, finely chopped
2 tbsp wild marjoram, finely chopped
450ml hand-hot water
3 tbp extra virgin olive oil, plus extra for greasing
2 tsp sumac
Extra extra virgin olive oil to drizzle
Method
In
a large bowl, mix the yeast, flour, salt, herbs and 1tsp sumac. Stir in
the oil and
hand-hot water and bring the mixture to form a ball of dough. Turn the
dough out
onto a floured surface and wash out the bowl.
Knead the dough for 10 minutes.
Place the dough back into the clean lightly oiled bowl, cover with cling
film and leave to rise in a warm place until doubled in size.
Preheat
oven to 230°C/450°F/gas 8 and lightly grease two 37.5 x 27.5 cm
baking sheets with a little oil.
Divide the dough in two and roll out to a thickness of 3cm. Leave to rise
for 30-45
minutes. Drizzle over olive oil and sprinkle with remaining sumac.
Bake
for 10 minutes, or until cooked through.
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