Created by Meg Greenarce

‍

What you need:

- 200ml Water, lukewarm

- 10g Dried Yeast

- 2 tsp Caster Sugar

- 500g White Bread Flour

- 1 tsp Sea Salt

- 60g Olive Oil (for extra flavour, use the oil from the Sundried Tomatoes!)

- Sundried tomatoes, dice

- 1 bulb garlic, crush with a garlic pressed

- Bunch of Oregano/Rosemary, finely dice

‍

Instructions:

- Add the Water, Yeast and Sugar into a bowl.

- Stir the mixture and leave for  5-10 mins to activate the yeast.

- Place the White Bread Flour and Sea Salt into a separate bowl

- Gradually add the Yeast mixture & Oil to the bowl whilst mixing to form a dough.

- Knead first 5 minutes.

- Whilst the dough is proving, prepare the filling.

- Slice the Tomatoes, crush the Garlic and finely dice the Oregano/Rosemary

- When the dough has proved, tip it onto your work surface & put the new ingredients in the middle.

- Knead them into the dough until they are all combined. (This will also knock the dough back at the same time).

- Oil & flour a Pyrex baking dish.

- Place the dough inside & push it down to fill the base & the edges.

- Use two fingers to press halfway into the dough with a 1” gap between each hole across the surface.

- Place the damp cloth back on top & leave to prove for another hour/until doubled in size.

- Preheat the oven to 200C

- Once the dough has proved, brush it gently with oil & sprinkle on salt.

- Bake for 15-20 minutes.

- Remove from the oven and brush with oil again to refresh the bread.

- Place on a cooling rack.

AND ENJOY!

Feel free to share your creations on your socials and tag us @erpinghamhouse.

‍