Ingredients
- 500g Strong bread flour. (Variations can be made with strong brown/seeded flour).
- 20g Course semolina
- 15g Yeast
- 10g salt
- 50g Hemp Seed Oil with a bit extra for drizzling over the top (could use garlic hemp oil for this bit).
- 320g water (better to weigh this to be exact)
How to make
- Rub the yeast and semolina into flour, add salt, then mix the liquids together and add to dry ingredients, if you are running out of time use warm water this will speed up the prove).
- Mix and work the dough in the bowl using a scraper (bit sticky) for 2-3 minutes until it comes together.
- The dough will seem quite wet don’t be tempted to add more flour just keep working, pulling and stretching until it becomes more elastic and smoother and can form a ball , this should take about 10 minutes.
- Put the dough into a warm bowl and cover with a clean tea towel somewhere warm and away from drafts, until doubled in size, roughly 1-2 hours, give or take.
- Now you can give the dough a final knead and place in a greased flat tin press into the sides and dimple with your fingers, now rest again for 30 mins.
- Top with olives, sea salt, cherry tomatoes, finely chopped spring onion and torn basil leaves and some grated parmesan, drizzle with hemp oil or garlic hemp oil, about 2-4 tablespoons. Simple version – sea salt and rosemary.
- Place in a hot oven, 220 degrees for 25-30 mins.
- Brush with a bit more oil if required and cool
