Ingredients
2 tsp yeast
1 sea salt
4 tbsp extra virgin olive oil
Method
Sources
📖
Recipe1M+
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Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Controlled pour dispenser — drizzle olive oil without glugging
Premium cold-pressed EVOO — finishing, dipping, raw applications
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fine oil mist for grilling, baking, salad — control without aerosol
Clip-on frying thermometer — monitor oil temp without holding
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sift flour into a large bowl,stir in yeast and 1tsp sea salt. add chopped herbs to flour and then using a wooden spoon or dough hook on your electric beater,beat in the olive oil and enough warm water(about 250-300ml)to make a soft dough. remove from the bowl onto a floured board and knead for ten minutes. brush a clean bowl with oil, put dough in and cover with a damp cloth or plastic warp. leave the dough in a.warm place for a least an hour until the dough has doubled in size. knock back the dough by punching it once or twice to let the air escape and divied into four portions. roll out dough in oval shapes that are thick. place on a oiled tray and bake in an oven at 220c for 15-20 or until just bown. this is great for picnics