Updated: Nov 5, 2020
With lots of us being at home at the moment... Let's get cookin', good lookin'!
Making this bread isn't as complicated as you may initially think. There's no special oven or equipment needed and I assure you if I can do it, you can! The result will be a crisp, crunch on the outside but fluffy and warm on the inside. A quick note before I begin is that I adore olives so I add plenty but this is entirely voluntary.
1 1/4 cups warm* water
1 1/2 tsp salt
2 1/2 to 3 1/2 cups All-Purpose Flour
1 1/4 tsp instant yeast
Olives & Garlic Butter.
*the water needs to be warm enough to activate the yeast but not so hot that you can't hold your hand under the tap.
Combine the yeast, sugar and warm water and leave to proof for 5 minutes.
Add the salt and flour (this is where the olives come in).
Knead the dough until the flour is no longer visible (dough remains sticky).
Lightly flour the dough to reduce sticking and leave to rise for 1 hour.
When your dough has risen the fancy word for the shape you're going to attempt to recreate is a boule.
At this stage make sure you have some flour on your hands and begin to fold the dough inwards from each "corner" similar to an envelope.
Push the dough around in a circular motion gently until the circular shape has formed.
Place the dough into a pot ideally with a lid to hold in all that moisture.
For more detailed directions on forming a boule shape please follows this guide.
Heat the oven to 220 degrees and cook the bread for 30 minutes.
Once the dough is out of the oven, leave it for 5 minutes, this is where the magic happens and the outside keeps sizzling.
Feel free to sprinkle the top with flour and add all the butter your heart desires.