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This is one of Sarah Raven's most fabulous recipes. It does take time to make (as you rest the dough four times) but it's easy and sooooo moorish!
400g strong white flour
8 tbs good olive oil
300ml warm water
1 tspn yeast
1 tspn rock salt
A spring or two of rosemary
20 (ish) cherry tomatoes
Dissolve yeast in warm water.
In a largish bowl mix flour, water, and salt into a sloppy dough (use your hands and knead/smoosh it all together for 5 minutes) Try not to add more flour, you need this to be wet-ish.
Cover bowl with a teatowel or cling film and allow 30 - 45 minutes for the dough to rise. Stir in 2 tbsns of olive oil.
Do this twice more.
Put mixture into a 25 cm baking tray and sort of push your fingers into it so it gets dimpled. Drizzle 2 tbsns of olive oil over it and then cover it and let it rise for another hour.
When it has risen and is starting to bubble up a bit, spinkle some rock salt over it, and rosemary and push the tomatoes into the surface of the bread.
Cook in a 200 degree oven until golden brown and hollow sounding when you knock it. Turn it out when cool and try not to eat it all in one go!
400g strong white flour
8 tbs good olive oil
300ml warm water
1 tspn yeast
1 tspn rock salt
A spring or two of rosemary
20 (ish) cherry tomatoes
Dissolve yeast in warm water.
In a largish bowl mix flour, water, and salt into a sloppy dough (use your hands and knead/smoosh it all together for 5 minutes) Try not to add more flour, you need this to be wet-ish.
Cover bowl with a teatowel or cling film and allow 30 - 45 minutes for the dough to rise. Stir in 2 tbsns of olive oil.
Do this twice more.
Put mixture into a 25 cm baking tray and sort of push your fingers into it so it gets dimpled. Drizzle 2 tbsns of olive oil over it and then cover it and let it rise for another hour.
When it has risen and is starting to bubble up a bit, spinkle some rock salt over it, and rosemary and push the tomatoes into the surface of the bread.
Cook in a 200 degree oven until golden brown and hollow sounding when you knock it. Turn it out when cool and try not to eat it all in one go!
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