This is a delicious Italian flat bread flavored with olive oil and salt and topped with rosemary, olives,cherry tomatoes, jalapenos and oregano.
7 gms sachet dried yeast
1 cup warm water
1 tsp caster sugar
2 tbsp olive oil
3- 3¼ cups plain flour
1 tbsp full cream
1 tbsp full cream milk powder
½ tsp salt
1 tbsp olive oil
2 garlic cloves crushed
12 black olives
2 Jalapeno peppers, sliced and seeded
4 cherry tomatoes, sliced
Fresh rosemary sprigs
1 tsp dried oregano
1 tsp coarse sea salt
Brush a 28×18 cm rectangular tin with oil.
Combine yeast, water and sugar in a large bowl, stir to dissolve the yeast.
Cover with a plastic wrap and leave it in a warm place until frothy. (Approximately 10 minutes, then add oil.)
Sift 3 cups of flour, milk powder and salt into yeast mixture. Make soft dough. You may need to add the reserved flour to get the right consistency.
Knead 10 minutes until dough is smooth and elastic.
Brush with oil and cover. Let it stand for 1 hour.
Punch down the dough and knead for 1 minute.
Roll into a rectangle and place in the prepared pan.
Cover with the plastic wrap and leave to rise in a warm place for 20 minutes.
Using the handle of a wooden spoon, press dough all over at regular intervals to form 1-inch deep indents.
Cover with plastic wrap and set aside for 20 minutes.
To make topping
Brush combined olive oil and garlic over surface. Top with olives, tomatoes, peppers and rosemary sprigs, sprinkle with oregano and salt.
Pre heat oven to 180 degree C and bake for 20 minutes, until golden and crisp.
Cut into large squares and serve warm.
You can also sprinkle about ½ cup cheddar cheese before baking.
You can also bake it in a round cake tin. I got this idea after reading an article by Chef Nancy Silverton in the LA Times.
Makes 1 loaf
Note: Best eaten on the day of baking.
Source: Adapted from my favorite book Classic Essential Bread and Buns, which I bought in the nineties and I keep coming back to it ever so often.