- Servings : 4
- Prep Time : 15m
- Cook Time : 30m
- Ready In : 1:15 h
Looks sophisticated but is so simple to do.
- 2 teaspoon(s) active dried yeast
- 300 mL warm water
- 500 grams Plain Flour
- 4 1/2 tablespoon(s) olive oil plus extra for greasing
- 24 cherry tomatoes
- 2 cloves garlic, chopped
- sea-salt flakes
- 2 teaspoon(s) fresh thyme leaves finely chopped
Mix the yeast with 50ml of the warm water and stir. Leave to froth for 10 minutes or so.
Sift the our into a bowl, make a well in the centre and put the yeast into it.
Mix in the our, 3 tablespoon of the oil and as much of the water as it takes to bring it all together into a soft (but not too sticky) dough. Add more water if needed. Knead for 6 minutes in a machine or 10 minutes by hand.
Lightly oil a bowl and turn the ball of dough in it so it’s covered in oil on all sides. Cover the bowl with oiled cling- lm and set to rise in a warm place for an hour or so. The dough should double in size.
Place it on a metal baking-sheet brushed with olive oil. Flatten and stretch the dough into a rectangle about 28 x 23cm. Cover with the oiled cling- lm and leave for a further 30 to 45 minutes.
Using your fingers make dimples all over the dough. Stick the tomatoes and garlic into the dimples and drizzle the remaining 11⁄2 tablespoon oil over the top. Scatter with sea salt and thyme.
Bake in an oven preheated to 200°C for about 30 minutes. Tap the base – if it sounds hollow it’s ready.