Home baked rosemary & rock salt pizza bread. Paired with your favourite dip when having guests around or served with soup, curry or casserole on a winters evening. Delicious, each and every time, Enjoy.
1 cup warm water
1 tsp sugar or honey
1 tsp active dried yeast
2 ½ cups high-grade flour, plus a little extra for kneading
½ tsp salt
2 tbsp The Good Oil Extra Virgin Rapeseed Oil
2 tsp fresh rosemary leaves, chopped
2 cloves garlic, roughly chopped
Preheat 230°C. Preheat two pizza stones or oven trays.
Put the warm water and sugar or honey in a large bowl and stir to dissolve. Sprinkle yeast over the top and allow to stand in a warm place until the yeast has dissolved and the mixture is frothy – about ten minutes.
Combine flour, and salt in a large mixing bowl. Pour the yeast mixture and The Good Oil over the flour mixture and mix well until evenly combined, work to form a soft, smooth dough.
Lightly flour a clean surface and knead the dough for about five minutes, until smooth and elastic. Shape into a round ball, transfer to a lightly oiled bowl and rub a little bit of The Good Oil over the top. Cover with a clean towel and leave to rise in a warm place until it has doubled in size – about 40 minutes.
When dough has risen, turn out onto a lightly floured surface. Divide in half.
Roll each piece of dough into a round pizza bread base, using a lightly floured rolling pin or an empty The Good Oil bottle!
Roll the dough starting from the centre of the dough and rolling outward. Turning the base when needed, adding a little more flour if it starts to stick.
Place each base onto a piece of baking paper, so it is easy to transfer to the preheated pizza stones or trays.
Brush The Good Oil evenly over each base, sprinkle with rosemary, garlic and rock salt.
Place in oven, one at a time and cook for 12-15 minutes until golden and crispy. You could use fan bake for better results.
Allow to cool for about 5 minutes before slicing. Serve with marinated olives and your favourite dips.
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