This loaf is a little smaller at 400g (not 500g) – I find this is a better amount for stand mixers and is a plenty enough for 2 people.
In a mixing bowl, combine 400g strong white bread flour, with 7g dried yeast, 10g salt and 265ml hand warm water. Knead until it starts coming together and then add 1 Tbsp of olive oil. Continue to knead by hand (10 mins) or in a stand mixer (6-7 mins). Leave to rise somewhere warm for 1 hour or until doubled in size.
Next lay the risen dough into a 30×20 roasting tin containing 2-3 tablespoons of olive oil. Flip the bread so all of it is covered in the oil. Using your hands shape the bread to fill the tin. Leave to rise again for half an hour or so until nice and puffed.
Finally, poke large dimples in the dough using your 3 main fingers (or thumb if you have small hands) – go right to the bottom but don’t break through. – some recipes call to pour brine into the holes to stop them rising while salting the bread but I have had mixed results (if trying use some/all of 80ml water with 5g fine salt).
Place in the oven at 250c for 10 mins and then 200 for 15 mins more.
Finally, remove and allow to cool slightly before drizzling 2-3 tablespoons more of oil on to the top and sprinkling with sea salt flakes and some rosemary.
Allow to cool completely.
Serve with fresh tomatoes and mozzarella – dressed, and roasted aubergines and courgettes, amongst other med classics.