• 500g White Bread Flour, plus extra for dusting
  • 1 sachet instant yeast
  • ½ tablespoon honey
  • 300 ml lukewarm water
  • ½ tablespoon salt plus extra
  • olive oil
  • extra virgin olive oil, to finish
  • 3 toppings of your choice. I used feta, caramelized onions, olives and rosemary and a tiny bit of cheddar.


Place the flour and salt into a large bowl, and make a well in the middle. Add the yeast and honey to the lukewarm water, and mix with a fork. Leave this for a minute or two. Slowly pour the yeast mix into the well and start mixing with a fork to bring everything together.

Knead for about 5 minutes until you have a smooth, springy, soft dough.

Lightly oil a large bowl with some olive oil and transfer the dough to the bowl. Cover with a kitchen towel and leave to prove in a warm place for 30 minutes until doubled in size. I like placing my bowl over another bowl that is filled with warm tap water. This speeds up the rising process a bit.

When the dough has risen you can give it a good pound and place it in your preferred pan. Press it out and use your fingertips to create dimples in the dough. Sprinkle some more sea salt on top, I especially like to do this around the edges.

Now you can top the dough with your toppings. It should be nice and oily as well from the olive oil you used in the bowl. Add a good dash of extra virgin olive oil as a last step. Let rise for another 20 minutes.

While the dough is rising, preheat your oven to 220°C pop in your bread and bake for about 20 minutes until golden brown.


Source: By Lizna