We’ve adapted this recipe from the wonderful BBC Good Food Magazine, because it’s just so fantastic and foolproof, it can’t be bettered. It’s great with any Moorish Smoked Dip. It does take a little more time than our other recipes; plus you do really need either a mixer or food processor, but you can at least make them in advance!
500g strong white bread flour, plus extra for dusting
7g packets/2 tsp instant yeast
400ml tepid water
1 tbsp olive oil, plus extra for oiling
140g packet of deli counter olives – drain if really oily
Fine semolina, for dusting (optional)
- Oil a 2-3l square plastic container.
- Tip the flour into the bowl of a mixer fitted with a dough hook. Add the salt to one side of the bowl and the yeast to the other. Add three-quarters of the water and begin mixing on a slow speed. As the dough starts to come together, gradually add the remaining water.
- Mix for a further 5-8 minutes on a medium speed. The dough should now be wet and stretch easily when pulled. Add the olive oil and mix for a further two minutes. Add the olives and mix until well-distributed.
- Put the dough into the oiled containers and leave until they have at least tripled in size – for about an hour.
- Line two baking trays with baking parchment or silicone paper and preheat the oven to 220oC.
- Dust the work surface heavily with flour and semolina. Carefully tip the dough onto the surface – handle the soft mixture carefully, to keep in the air.
- Dust the top of the dough with flour and then stretch it out gently to a rough rectangle. Starting at one long edge, cut the dough into approximately 16 strips. Stretch each piece out until 20cm long and place on baking trays, well-spaced.
- Bake for 10-15 minutes. Cool on wire rack.