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This recipe makes enough dough for 6 rolls, a small (200g) tin loaf, 2 foccacia, 1 large pizza base or 2 smaller ones, or 3 calzones.
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225g strong white plain flour
2.5g (1/2 level teaspoon) salt
6g sachet easy-blend yeast
150ml warm water
30ml (2 tablespoons) olive oil
5ml (1 teaspoon) olive oil for greasing the baking tin
Extra flour for dredging and kneading
mixing bowl
measuring jug
teaspoon
wooden spoon
flour dredger
200g loaf tin or baking tray
Heat the oven to 230
C/450
F/Gas 8. Grease and flour the baking tin.
Mix the flour, salt and yeast in a mixing bowl. Make a �well� in the centre.
Add all the warm water and oil. Mix to a soft dough with a wooden spoon. Additional water will be needed if the mixture is too dry.
Use one hand to gather the dough together. Knead on a lightly floured surface for approximately 10 minutes until the dough is smooth and springy. Shape and use as required.
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