This is a great recipe we’ve been using in the Food Technology Department at Westlake for the past 10 years. If you can get flour and yeast at the supermarket, it could be a great activity for you and your daughter. Perhaps ask if she’s made it at school and then she can show you how!
¾ c warm water
2t fast acting yeast
2T olive oil
2c standard flour
Extra olive oil, salt and rosemary
- Preheat the oven to 220℃.
- In a bowl stir together the water, yeast and sugar and let stand for about 10mins or until foamy.
- Add 2T olive oil
- In a separate bowl stir together flour and salt. Gradually add yeast mixture to form a soft dough.
- On a sanitised and lightly floured surface knead the dough until smooth and elastic. When pressed with index finger the dough should bounce back.
- Shape dough by rolling out to approx 2cm thickness.
- Place on well greased tray, coat dough with oil and indent with fingertips. Sprinkle with salt and rosemary. Place in warm place for 30mins.
- Transfer and bake in a hot oven, until golden, approximately 10mins.