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Makes 20.
15g
/ ½oz dried yeast
½tsp
sugar
450g / 1lb plain flour
3 tbsp olive oil
250ml / 6 fl oz warm water
25g / 1oz fresh chillies, seeded and very finely chopped
2 tsp sea salt
Put the yeast and sugar in a small bowl and just cover with warm water.
Whisk to mix, cover and leave in a warm place for 15 minutes until frothy.
Sift the flour and a pinch of salt into a bowl. Add the frothy yeast
mixture, 2 tbsp of the olive oil and the warm water.
Mix together and
then knead on a floured surface for 15 minutes until smooth and elastic.
Cover with a damp cloth and
leave to rise in a warm place for 1-1½ hours
until doubled in size. Knock down and add two-thirds of the chillies.
Knead again for a few minutes until the chillies are incorporated. Divide
the dough into two and shape each half into flat rounds about 4 inches
in diameter.
Brush the tops with olive oil, sprinkle over sea salt and
press on the remaining chopped chillies. Cover with a damp cloth and
leave to rise again. This will take about 30 minutes.
Bake in a preheated
oven 230°C/450°F/Gas 8 for 15-20 minutes until golden brown.
Serve warm, cut into wedges.
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