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Ingredients
- 2 c. bread flour
- 1 lrg Tbsp. yeast
- 1 1/2 c. hot water sea salt to garnish
- 1 1/2 kg flour
- 1 1/2 Tbsp. salt
- 100 ml extra virgin olive oil
- 1 Tbsp. yeast
- 1 Tbsp. chopped fresh garlic
- 1 c. hot water, (approx.)
Directions
- To make the starter, mix the flour, yeast and water together till the mix resembles a semi-thick batter. Allow to prove covered in a non-reactive bowl for up to 3 days (8 hrs minimum) to develop a lovely mature flavour.
- Mix the starter, flour, salt, yeast, garlic and half the oil with approximately 1 c. of hot water to make a soft dough. Knead on a floured surface till the dough is silky smooth, adding flour as necessary till the dough is no longer sticky. Allow the dough to rise in an oiled bowl till doubled, about 2 hrs.
- Divide the dough into 6 or possibly 8 pcs and pat into oval shapes about 2cm. thick.
- With a sharp knife, cut diagonal cuts into the dough and then gently stretch to open up the holes. Brush with flavoured oil of your choice and sprinkle with sea salt.
- Allow to rise for 20 min then bake at 225c. for 15-20 min, spraying with water twice during baking. (if you prefer, place a baking pan of boiling water in the bottom of the oven to create steam).
- Remove from the oven and brush once more with extra virgin olive oil (optional).
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