1 1/2 cups (375ml) warm water
1 tablespoon (14g/2 sachets) dried yeast
2 teaspoons caster sugar
4 cups (600g) plain flour
2 teaspoons salt
1/3 cup (80ml) olive oil
Olive oil, extra, to brush
Method
-
Step 1
Combine the water, yeast and sugar in a small bowl.
Set aside for 5 mins or until foamy – if it doesn’t foam, the yeast is
no longer active.
-
Step 2
Combine the flour and salt in a large bowl and make a
well in the centre. Add yeast mixture and oil. The oil adds flavour and
softens the dough.
-
Step 3
To combine the ingredients evenly, use a
round-bladed knife in a cutting motion. Use your hands to bring the
dough together.
-
Step 4
Transfer the dough to a lightly floured surface, ready for kneading. Brush the bowl lightly with oil.
-
Step 5
To knead, use the heel of your hand to push and
stretch the dough, lifting and folding it towards you. Knead for 10 mins
or until smooth and elastic. To test, press dough with two fingers – if
it springs back lightly, it’s ready.
-
Step 6
Place in the bowl and turn to coat in oil – this
prevents a crust forming. Cover and set aside in a warm, draught-free
place to rise for 30 mins or until the dough doubles in size.
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