Meals and Courses

Ingredients
  • 500 g (1 lb) strong white bread flour, plus extra for dusting
  • 7 g (¼ oz) sachet fast-action dried yeast
  • 1 teaspoon salt
  • 4 tablespoons olive oil, plus extra for oiling
  • 275 ml (9 fl oz) warm water
  • ½ small onion, thinly sliced
  • ½ small courgette, trimmed and thinly sliced
  • 1 red chilli, deseeded and thinly sliced
  • 1 teaspoon sea salt flakes
  • a few small rosemary sprigs
Directions

Sift the flour into a bowl. Add the yeast to one side and the salt to the other side. Add 2 tablespoons of the oil and the measurement water and mix to form a dough, adding a little more water if the dough seems dry.

Tip the dough on to a lightly floured surface and knead for 10 minutes until smooth and stretchy. Put the dough in a clean bowl, cover with clingfilm and leave to rise in a warm place for about 1 hour until doubled in size.

Turn the dough out on to a lightly floured surface and knead lightly for 1 minute. Press or roll the dough out to a rough oblong about 1 cm (½ inch) thick and place on a lightly oiled baking sheet. Loosely cover and leave to prove for 20 minutes.

Meanwhile, heat 1 tablespoon of the remaining oil in a frying pan, add the onion and cook over a medium heat for about 3 minutes until just softened. Add the courgette and chilli and cook for a further 3 minutes. Set aside.

Press indentations with your fingertip into the dough surface. Drizzle over the remaining oil and bake in a preheated oven, 200°C (400°F), Gas Mark 6, for 10 minutes. Scatter over the vegetable mixture with the salt flakes and rosemary sprigs and bake for a further 10–15 minutes until golden. Cool on a wire rack.

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