Ingredients
17 total- 200 g of extra fine ‘00’ flour
- 200 g of strong white bread flour
- 1 tsp of fast-action dried yeast
- 1 tsp of fine salt
- 2 tbsp of extra virgin olive oil, plus extra for the tin and working with the dough
- 1 pinch of sea salt flakes, for sprinkling
- 2 slices of mortadella, to serve (optional)
- 2 slices of prosciutto, to serve (optional)
- 1 handful of rocket, to serve (optional)
- 1 hard-boiled egg, sliced, to serve (optional)
- 2 slices of salami, to serve (optional)
- 1 tin of tuna, to serve (optional)
- 2 artichokes, to serve (optional)
- 10 g of soft cheese, to serve (optional)
- 1 tbsp of white beans, mashed, to serve (optional)
- 4 strips of roasted red peppers, to serve (optional)
- 1 drizzle of pesto, to serve (optional)
Method
5 stepsStep 1
In a large bowl, mix all the ingredients (except the sea salt flakes) with 300ml warm water and bring into a soft, slightly sticky, shaggy ball. Rest for 15 mins.
Step 2
Turn the dough out onto a lightly oiled worktop and, using oiled fingers, fold in the sides and knead gently for a few mins before transferring to an oiled bowl. Cover with a clean tea towel; leave in a warm spot for 1 hr or until doubled in size.
Step 3
Lightly oil a round 24cm tin; press the dough into place. Rest, covered, for 1 hr.
Step 4
Preheat the oven to 190°C/170°C fan/gas 5. Drizzle oil over the dough in a zigzag, then dimple the top by poking with oily fingers. Bake in the middle of the oven for 25-35 mins, or until puffed and golden. To finish, brush with oil, sprinkle with sea salt and leave to cool.
Step 5
If you’re taking it on a picnic, transport in the tin, then remove from the tin and cut when you’re ready to eat; let people choose fillings to make sandwiches.