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Olive oil bread
500g strong white flour
5ml sea salt
10g fresh yeast (5ml dried yeast)
45ml olive oil
330ml hand warm water
Using a large bowl mix the flour and sea salt together. Crumble in the fresh yeast then add the water and olive oil and begin to mix, adding extra flour or water if necessary, to form a soft dough.
Knead the dough on a lightly oiled surface for 4-5mins until the dough feels smooth and springy. Return the dough to the mixing bowl and cover. Leave to rise until double in size. Anytime from 40mins to 2hours! (or leave overnight in the fridge)
When ready, gently turn the dough out onto a floured work surface. Gently press the air out of the dough, fold and then shape. Place either into a greased loaf tin or onto a greased baking sheet. Cover with a tea towel and leave to prove for a further 20-40mins. Bake in a preheated oven at 220ºc for 30-40mins, until golden brown.
This quantity of dough can make a large loaf, two focaccia, three thin pizza bases (pide)... or a savoury filled couronne.
Focaccia
Cut dough into two equal pieces and form a rough rectangle shape directly onto a greased or lined baking sheet. Allow 10-20mins for second rising, then brush with olive oil and dimple with fingers before baking in a hot oven for 20mins. When golden brown, remove from oven and brush with extra virgin olive oil and sprinkle with sea salt.
Pizza
Cut dough into three equal pieces; shape and roll into three pizza base circles. Spread each base with toppings of your choice. Bake immediately in a hot oven for 15-20mins.
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