← Nouns Cooking · French

Ingredients

• 500 g strong white bread flour
• 7 g fast-action dried yeast (1 sachet)
• 10 g Salt
• 330 ml lukewarm water
• 4 tbsp olive oil, plus extra for brushing
• 2 sprigs Rosemary, leaves picked
• 80 g pitted black olives, halved (optional)
• 1 tsp flaky sea salt, for the top

Method

1. Mix the flour, yeast and salt in a large bowl, then add the water and 2 tbsp oil and mix to a soft dough. Knead on a lightly oiled surface for 10 min until smooth and elastic, working in the olives at the end if using.
2. Put the dough in an oiled bowl, cover and leave in a warm place for 1½ hours, until doubled in size.
3. Line two baking trays with baking paper. Divide the dough in half and press or roll each piece into a rough oval about 1.5 cm thick.
4. With a sharp knife or pastry cutter, cut a long slit down the centre of each oval, then 3 angled slits on each side, like the veins of a leaf, cutting right through. Stretch the dough gently to open up the holes.
5. Cover loosely and leave for 30 min, until puffy. Heat the oven to 230°C (210°C fan, 450°F).
6. Brush with the rest of the oil, scatter with rosemary and flaky salt and bake for 15–20 min, until golden and crisp. Serve warm, torn into pieces.

Tips

• Open the slits wide before baking: they close up as the dough rises.
• Try a cheese and bacon version, or top with thin onion slices, for a change.

Sources

Written in our own words after cross-checking these recipes:

olive magazine King Arthur Baking