Recipe from: 6/1/2001 12:00:00 AM
Ingredients 10
Servings 0


  • BASE
  • 500
    white bread flour or cake flour
  • 2
  • 3
  • 7
    instant dry yeast
  • 30
    cooking oil
  • 125
    lukewarm water
  • olive oil or garlic butter
  • salt
  • rosemary or sage


Preheat oven to 200 ºC. Grease a baking sheet or 2 x 25 cm pie dishes. FOR BASE: Sift together flour and salt. Add sugar and dry yeast and mix. Add oil and enough lukewarm water to mix to a soft dough. Knead for 5 to 10 minutes until dough is smooth and elastic. Cover with oiled plastic wrap and leave in a warm place for 45 minutes to rise, until double in volume. Punch down and divide into two rounds. Flatten on a baking tray or two pie plates. Brush with olive oil or garlic butter, and sprinkle with salt and rosemary or sage. Cover with plastic wrap and leave to rise again in a warm place until double in size - approximately 15 to 20 minutes. Bake for 20 minutes, until golden brown. Cut into wedges and serve hot.

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