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1/2oz (15g) fresh yeast or 1.5tsp dried yeast and a pinch of sugar
8oz (225g) strong white unbleached flour
1tsp salt
3-4tbsp (45-60ml) olive oil
1 garlic clove
2tsp dried rosemary
1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml) hand hot water with the sugar and leave in a warm place for 15 minutes until frothy.
2. Put the flour on a clean working surface. Gently mix in the salt, then form into a mound with a hollow in the centre.
3. Pour the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick.
6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rosemary.
7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot.
8oz (225g) strong white unbleached flour
1tsp salt
3-4tbsp (45-60ml) olive oil
1 garlic clove
2tsp dried rosemary
1. Cream the fresh yeast with 3tbsp (45ml) hand-hot water. If using dried yeast, sprinkle it on to 3tbsp (45ml) hand hot water with the sugar and leave in a warm place for 15 minutes until frothy.
2. Put the flour on a clean working surface. Gently mix in the salt, then form into a mound with a hollow in the centre.
3. Pour the yeast liquid into the hollow and carefully fold the flour over it, then add 3tbsp (45ml) olive oil Add about 4floz (100ml) hand-hot water to make a stiff but pliable dough. Knead for 10-15 minutes.
4. Put the dough in a bowl and cover with a clean tea-towel. Leave in a warm place for about 30 minutes, until doubled in size.
5. Preheat the oven to 200C/400F/Gas Mark 6. On a lightly floured surface, roll out the dough to a round about 1/4in (0.5cm) thick.
6. Brush a baking tray with some of the olive oil and place the dough on the tray. Crush the garlic, put in a bowl and add some more of the oil. Brush on to the dough and sprinkle with salt and rosemary.
7. Bake for 10 minutes, then reduce heat to 190C/375F/Gas Mark 5 and bake for a further 20 minutes. Serve hot.