Ingredients
- 6 Tablespoons Extra virgin olive oil, divided
- 24oz Strong bread flour, plus extra for kneading
- 1 1/2 Tablespoons Flaky sea salt, divided
- 0oz Easy bake yeast
- 15fl. oz Tepid water
Recommended fillings
- Mortadella, burrata, tomato and rocket
- Mozzarella, pesto, tomato and rocket
- Prosciutto, tallegio, salad and sundried tomatoes
- Blue cheese, ripe pear, walnuts and crisp lettuce
Instructions
Step 1
Place baking paper in bottom of the Bake Tray. Add 2 tablespoons of olive oil on top of the baking paper and set aside.
Step 2
In a large bowl, add the flour, yeast, 1 tablespoon of sea salt and 1 tablespoon of olive oil. Gradually mix in water with a spoon or hands until the dough starts to form a ball. It may be a bit sticky.
Step 3
Turn dough out onto a floured surface and knead for 10 minutes or until the dough is smooth.
Step 4
Place dough onto the Bake Tray and flip over to ensure oil is on both sides of the dough. Spread the dough to roughly fit into the pan. Loosely cover the tray with cling film and place inside of the unit. Press MODE until PROVE is selected, and use the dial to set time to 50 minutes. Press START/ STOP to begin proving
Step 5
Once proving is complete, remove the Bake Tray from the oven and remove the cling film. Using your fingers, press dimples all over the dough. Drizzle 2 tablespoons of olive oil evenly over the dough, and sprinkle with the remaining sea salt. Press MODE until BAKE is selected. Set temperature to 210°C and set time to 20 minutes. Press START/STOP to begin preheating (preheating will take approximately 6 minutes).
Step 6
When unit is preheated and ADD FOOD and PRS STRT is displayed, place tray in oven, close door and press START/STOP to begin cooking. When cooking is complete, remove tray and drizzle remaining olive oil and sea salt over the top while hot. Allow bread to cool for at least 15 minutes before serving.