1 -2 People
- 1 packet active dry yeast (1/4 oz, 2 tsp, 7g)
- 2 cups bread flour (120g) (sub with all-purpose flour)
- 2 cups all-purpose flour (120g)
- ½ cup boiling water
- 1 ½ c cold water
- ¼ cup Monini Originale extra virgin olive oil, plus more for oiling the bowl and pan
- ¼ cup mixed herbs, coarsely chopped (rosemary and thyme)
- ½ cup pitted kalamata olives
- 2 tsp flaky salt
- 1/3 cup Monini Gran Fruttato Extra Virgin Olive OIl for dipping
- Preheat the oven to 170F for 5 minutes while you make the dough. Turn off oven before placing the dough inside. Oil a clean bowl and set aside.
- Combine boiling water with cold water and stir to distribute the heat. Water should be lukewarm (about 105-110F). In a clean unoiled bowl, stir to combine the yeast and warm water. Add 2 c bread flour to the yeast water. Stir to combine. Add remaining flour about a cup at a time, stirring well to combine. Once all the flour has been added, mix until most of the flour has been incorporated. The dough will feel sticky, “shaggy.”
- Pour dough into the oiled bowl, cover with plastic wrap and place in warmed (but turned off oven) for 40-45 minutes. During this time, the dough will rise. Remove dough and preheat the oven to 435F. In a separate bowl, combine chopped herbs and olive oil, stir to combine.
- Turn the dough onto a well-oiled baking sheet. Using your fingers, gently press the dough out into a rectangle leaving about an inch perimeter around the baking sheet (about 10X15).
- Dip fingers into the olive oil mixture, pressing into the dough to create little pockets. Continue to do this until all the dough is covered with these oiled pockets. Pour remaining herbs and oil onto the dough. Top with olives and flaky salt.
- Bake at 435 F for 18-20 minutes or until the top is golden in color. Remove from oven, cool for 3-5 minutes on baking sheet. Slice into generous pieces, dip in more olive oil.
Get them from all leading supermarkets