Always a favourite! Serve plain, topped with roasted tomatoes and herbs, split and fill with your favourite salami and cheese, or as accompaniment to any meal! Serves 6.
3 ½ cups (500g) bread flour
7g sachet dried yeast
2 tsp salt flakes
2 tbs castor sugar
300ml warm water from the tap
2 tbs olive oil
100g grated Parmesan
olive oil for brushing
5 sprigs rosemary
2 cloves garlic, very finely sliced
freshly ground black pepper
Omit the rosemary and use other herbs
Add some cherry tomatoes and a splash of balsamic vinegar
Add some lemon thyme and sage
Add some roasted red pepper strips and fresh chilli
Attach the flat beater to the stand mixer. Combine the flour, yeast, salt, sugar in the bowl. Mix on speed 2 to combine.
Add the water and the oil and mix until mixture just comes together.
Change to dough hook, knead on speed 1 or 2 for 5 minutes or until soft and smooth. Roll into a ball with lightly floured hands.
Place into an oiled bowl, cover with a clean tea towel or plastic wrap and prove 1 – 1 ¼ hours or until nearly doubled in size.
Preheat the oven to 200C (180C fan forced). Grease a low sided rectangle tray or sheet like a slice pan.
Return the dough to the stand mixer and knead 15 seconds. Roll into a rectangle around 40cm in length. Lay into the greased tray with one half over hanging the end. Drizzle the bottom half with olive oil and scatter over about half of the cheese. Fold the top half over to enclose the filling. Set aside in a warm place for 25 minutes or until risen.
Quickly brush the top with the remaining oil and scatter over the remaining cheese and salt. Make quick finger dents in the top then scatter over the rosemary and garlic.
Bake 15 minutes then reduce the temperature to 190C (170C fan forced) and bake a further 10 minutes or until golden brown.
Serve with your choice of accompaniments.