Italian oil bread with salt on top. Can also be topped with roast peppers, onions, tomatoes--whatever does it for you :) It makes great salad sandwiches, is fantastic for dipping and moping up excess sauces, great for going with salad or tomatoes in oil with basil. Enjoy!
- In a large bowl, combine the yeast, 150 ml of warm water and the sugar.
- Let sit for 10 minutes until foamy.
- Add olive oil, the rest of the water and the herbs.
- In a separate bowl, combine the flour and the salt.
- Add this to the wet mixture a little at a time and knead to form a dough.
- Turn out the dough onto a lightly floured surface and knead vigorously for 5-10 minutes adding a little more flour if necessary to keep it from sticking.
- It will be very sticky to start with, work it until it's "clean".
- Place the dough in an oiled bowl, turn and coat the whole surface with oil.
- Cover with a damp warm cloth and let rise in a warm place for at least an hour.
- Preheat oven to 230ºC and lightly oil two rectangular baking dishes, not too big (I use a small roasting tin), turn out the dough and divide.
- Press the dough into the dishes, cover and allow to rise for a further 30 minutes (I can never be bothered to wait that long and normally leave it 10-20).
- Dimple the dough with your fingers and brush with oil.
- Sprinkle with the sea salt.
- Place in the oven and reduce the temperature to 190ºC and bake for 20-25 minutes until golden brown.
- Cool on a rack for at least half an hour.
I made a half batch of this and used bread flour, part-vegetable oil because I ran out of olive oil and all chopped fresh rosemary. The dough was so full of bubbles that I just shaped it and didn't really give it a second rising which didn't affect the texture at all. I also shaped it on a floured wooden board then baked it on a preheated pizza stone. I used maldon sea salt as it has a lovely soft, crumbly and flaky texture.