This recipe serves one and is perfect for a lunch or dinner course. The estimated time for preparation is 2 minutes and the cooking duration is approximately 20 minutes. The ingredients needed are as follows:
– 240ml of olive oil
– 4 cloves of garlic, that have been finely grated
– 2 tbsp each of freshly chopped rosemary and thyme
– ½ tsp of black pepper
– 470ml of tepid water
– 14g of dried yeast
– 1 tsp of light brown sugar
– 650g of strong flour
To start, infuse the olive oil with the finely grated garlic, herbs and black pepper. This should be done over a gentle flame while stirring intermittently for 5 to 10 minutes. Refrain from browning the garlic, the aim is just to get its aroma infused into the oil. Once done, take the pan off the heat and let it cool.
In a large bowl, combine the warm water, yeast and sugar. Stir thoroughly and let it sit for five minutes, allowing the yeast to bubble.
Next, introduce the flour and half of the herbed olive oil to the yeast mixture and blend them well. When the mixture is still somewhat craggy, add in the salt and continue to blend. This process can be done manually or with the help of a dough hook attachment on a standing mixer. Continue until the dough is sticky and well combined. Cover it and let is sit in the kitchen or a slightly warm area for 1-2 hours, until its size doubles.
Following this, oil a 9-13 inch tin with high sides and shift the dough into it, spreading it evenly. Dimple the dough’s surface with your fingers and drizzle the remaining infused olive oil over it. At this point, if you’d like, you can season the top with sea salt flakes. Let the dough rise for an additional 20 minutes. Bake in a preheated oven at 230 degrees for 20-25 minutes until it rises and turns golden. Allow it to cool slightly on a wire rack before serving.