How To Make Rosemary & Rock Salt Pizza Bread
Home baked rosemary & rock salt pizza bread. Paired with your favourite dip when having guests around or served with soup, curry or casserole on a winters evening. Delicious, each and every time, Enjoy.
- 1 cup warm water
- 1 tsp sugar or honey
- 1 tsp active dried yeast
- 2 ½ cups high-grade flour, plus a little extra for kneading
- ½ tsp salt
- 2 tbsp The Good Oil Extra Virgin Rapeseed Oil
- 2 tsp fresh rosemary leaves, chopped
- 2 cloves garlic, roughly chopped
- Preheat 230°C. Preheat two pizza stones or oven trays.
- Put the warm water and sugar or honey in a large bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place until the yeast has dissolved and the mixture is frothy – about ten minutes.
- Combine flour, and salt in a large mixing bowl. Pour the yeast mixture and The Good Oil over the flour mixture and mix well until evenly combined, work to form a soft, smooth dough.
- Lightly flour a clean surface and knead the dough for about five minutes, until smooth and elastic. Shape into a round ball, transfer to a lightly oiled bowl and rub a little bit of The Good Oil over the top. Cover with a clean towel and leave to rise in a warm place until it has doubled in size – about 40 minutes.
- When dough has risen, turn out onto a lightly floured surface. Divide in half.
- Roll each piece of dough into a round pizza bread base, using a lightly floured rolling pin or an empty The Good Oil bottle!
- Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed, adding a little more flour if it starts to stick.
- Place each base onto a piece of baking paper, so it is easy to transfer to the preheated pizza stones or trays.
- Brush The Good Oil evenly over each base, sprinkle with rosemary, garlic and rock salt.
- Place in oven, one at a time and cook for 12-15 minutes until golden and crispy. You could use fan bake for better results.
Allow to cool for about 5 minutes before slicing. Serve with marinated olives and your favourite dips.
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