This traditional Italian flat bread shaped as a rustic slab is the ultimate summer bread, which can turn into a feast when served as an antipasto with Italian salami or a bowl of homemade italian vinegar -and-olive-oil dressing. Your kids will love it because it looks like a rectangular pizza and it is very tasty. (Recipe from “The Bread Book“)
You will need:
- 15 gr yeast
- 3 tbs olive oil
- 500 gr strong flour
- 2 tsp salt
- Extra olive oil, coarse salt, oregano and rosemary for sprinkle
In a bowl mix the yeast with the 3 tbs olive oil and some tepid water.
Leave it to rise until you see bubbles on the surface.
Mix the salt with the flour, add the yeast mixture and work well. Add tepid water until the dough becomes soft but not sticky. Put it in a plastic bowl, oil lightly the surface of the dough and leave to double its size, about 2 hours.
Knock back the risen dough. Turn out the dough on to a lightely floured work surface and roll out to a rectangular to fit the roasting tin (about 25×35 cm). Lift the dough into the tin and pat it into the corners. Cover with a towel and leave to rise for 45 minutes.
Dimple the dough by pressing your fingertips in firmly so it is marked with indentations about 1 cm. You could leave it to rise again for about 1 hour but if you don’t have much time proceed forward.
Dribble oil over the dough so the dimples are filled and sprinkle with salt, oregano and rosemary. Bake in preheated oven at 220 C for 25 minutes or until the bread is golden brown. Eat this loaf while it is still warm or cut in large rectangular pieces and freeze them. Defrost when needed and just warm them for 10 minutes in the oven.