- 320g strong white bread flour
- 220ml luke warm water
- Large pinch sea salt
- 7g fast yeast
- 3 tbsp olive oil (extra virgin will also work)
- 3 sprigs fresh rosemary roughly chopped to add to the dough’s surface
- 3 large cloves garlic roughly chopped to add to the dough’s surface
- 6 cherry tomatoes halved
- 2 tbsp extra virgin olive oil
- 1 tsp sea salt
- Add the flour, yeast and salt into a bowl and mix together.
- Pour in the 220ml luke warm water whilst bringing the dough together with your other hand, add the olive oil then bring together to form a loose dough.
- Knead the dough on a surface for around 5 minutes then place back in the bowl with a glug of olive oil to stop it sticking to the bottom and sides.
- Cover in a tea towel and leave in a warm place to proof for around 45 minutes (or until doubled in size)
- Once risen, knock back the dough, add 1 tbsp of the olive oil to the base of the baking dish, then add the dough. Using your fingers, poke the dough until it gradually spreads to fit the baking dish.
- Leave on the side to proof for a further 45 minutes.
- Preheat the oven to 200C/400F.
- Once risen, use your fingers to make the dimples in the surface of the dough and fill with the roughly chopped garlic cloves, tomato halves and chopped rosemary sprigs, drizzle the last tbsp olive oil on top & season with the sea salt flakes.
- Bake at 200C/400F for 20-25minutes or until golden on top.
Find more of Lucy’s recipes on @lucy_and_lentils.