Bread can be tricky to make – only if you choose it to be.
I will never attempt to make a sourdough at home when I know that there is a baker down the road who makes a beautiful sour and chewy loaf.
However I do love the rewarding feeling of making bread from scratch. I think it all comes down to the kneading, resting and watching as the yeast and flour grow and develop.
At home I choose to only make simple breads that I know will taste and look great.
Flat breads are one of my favourites. Not only do they bake fast they also leave your taste buds to go wild with different flavoured toppings.
For the dough I uses a standard olive oil based yeast dough made with dried instant yeast. It is simple to make, and tastes fruity and light especially if you use a good quality olive oil (which I strongly suggest).
You can top the flat breads with any choice of ingredients. Some of my favourites are baby Dutch carrots, sunflower seeds and ricotta or cherry tomatoes, red onion and fetta or roasted beetroot, caramelised onion and coriander.
Olive oil dough
500g “OO” flour
1 tablespoon sea salt flakes
1 teaspoon sugar
1 sachet instant yeast
400ml tepid water
2 tablespoons extra virgin olive oil
polenta, to scatter
Preheat oven to 200°C.
Mix all dry ingredients together in a large bowl.
Add the water and olive oil and knead together until a smooth dough is formed – this may take up to 10 minutes.
Leave the dough to rest, covered, in a lightly oiled bowl for 20-30 minutes, until doubled in size.
Using your fist know the dough back and divide into 8-10 balls.
Using a rolling pin roll each ball on a lightly floured surface until the dough is 2-3 mm thick.
Sprinkle 2-3 large baking trays with polenta and place dough on top.
Top with desired ingredients and bake for 15- 20 minutes until the dough is golden and the base crispy.
Makes 8-10 flat breads.