• 1 ½ cups warm water
• 2 tsp active dry yeast
• 1 tbs malt
• 4 cups plain flour
• 1 tsp salt
• Flaky sea salt for sprinkling
• 1 cup olive oil
1. Place malt and yeast in a bowl and add warm water, stir and set in warm place for 10 minutes until mixturer is frothy on top and gives a yeasty fragrance. ( boy did mine froth up)
2. In an electric mixer with a dough hook, combine the flour and salt, then add ½ a cup of oil (save the other half for later) and the yeast mixture. Knead on slow to combine, then medium for 5 minutes. Add more flour if it is really sticky. ( obviously if you are a good kneader you could do all this by hand. I am not, so my Kitchen Aid gets a work out rather than me.)
3. Empty on to a flour surface and knead by hand for one minute. ( or let your mixer do the work!) Coat bowl with oil and return dough to bowl. Cover with a wet tea towel and leave somewhere warm to rise for 1 hour.
5. Cover again and set in a warm place for 1 hour to rise a second time. Heat the oven to 200C. When ready to bake sprinkle with the sea salt. Bake for 25 minutes. Or until golden brown. You can also add rosemary to the top.
6. Take from the oven. Let it cool, then rip and eat! So good!