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Making Italian Flat Bread with Sage At Home.
- Course: Desert.
- Cuisine: Italian.
- Prep time: 20 minutes.
- Cook time: 35 minutes.
- Total time: 1 hour 25 minutes.
INGREDIENTS:
MAKES 1 LOAF
- 10ml/2 tsp active dried yeast
- 250ml/8fl oz/1 cup lukewarm water
- 350g/12oz/3 cups strong white bread flour
- 10ml/2 tsp salt
- 75ml/5 tablespoon extra virgin olive oil
- 12 fresh sage leaves, chopped.
STEPS:
- Combine the yeast and water, stir and leave for 15 minutes until the yeast has completely dissolved.
- Mix the flour and salt in a large bowl, and make a well in the centre.
- Stir in the yeast mixture and 60ml/ 4 tablespoon of the oil. Stir from the centre, incorporating flour with each turn, to obtain a rough dough.
- Transfer the dough to a lightly floured surface and knead until it is smooth and elastic. Shape into a ball and place in a lightly oiled bowl. Cover and leave to rise in a warm place until doubled in volume, for about 2 hours.
- Cover and leave to rise in a warm place until doubled in volume, for about 2 hours. Preheat the oven to 200°C/400°F/ Gas 6 and place a baking sheet in the centre of the oven.
- Knock back (punch down) the dough. Knead in the sage leaves, then roll into a 30cm/12in round. Leave to rise slightly.
- Dimple the surface all over with your finger. Drizzle the remaining oil on top. Slide a floured board under the bread, carry to the oven, and slide off on the hot baking sheet. Bake for about 35 minutes, or until golden brown. Cool on a rack.
