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Method
Method
- Mix the yeast into 100ml of the water to bloom.
- Pour the salt and honey into the remaining water and stir to desolve
- Measure the flour into a bowl and pour in both the water and yeast.
- Mix until fairly smooth and leave covered for 30 minutes.
- After 30 minutes, with a wet hand, scoop up the dough and fold it onto itself half a dozen times, turning the bowl 45 degree each time. Give it 30 mins and repeat this process.
- Cover and leave in the fridge over night (or at least 8 hours)
- Knock back the dough, by pushing out the air.
- Oil a pan or tray, pop the dough into the vessel, drizzle a little olive oil ontop, then push the dough into the corners.
- Cover and leave to prove (until doubled in size.
- Season with a little olive oil, a couple of spoons of cooked fennel, orange zest, a hand full of rosemary sprigs and a pinch of salt flakes.
- When you add the toppings, if it collapses a little so leave to prove again before baking.
- You can of course pop ingredients on before proving, but I quite like adding them after.
- Bake at 220deg for around 35 - 40 minutes.It should sound hollow once cooked.
- Once out of the oven, add a little more olive oil and salt flakes.
- Leave to cool slightly before slicing.
