You will need
2 cups (250 g) bread flour and ± extra 2 cups
1½ cups (375 ml) lukewarm water
2 t (10 ml) sugar
1 t (5 ml) instant yeast (don’t use more)
2 t (10 ml) cider vinegar
1 T (15 ml) Ina Paarman’s Rosemary & Olive Seasoning
½ cup (100 g) pipped black olives
8 pieces Ina Paarman’s Sun-dried Tomatoes, cut into strips
The basic dough is also excellent for potbrood and pizza bases.
Measure the two cups of flour in a mixing bowl. Make a well in the middle. Pour the water into the well and sprinkle over the sugar, yeast and 1 t (5 ml) of flour.
Leave to stand for 10 – 15 minutes to allow the yeast to soften. Add 2 T (30 ml) olive oil and the measured vinegar.
Start mixing the dough with a wooden spoon. It will be very soft and sticky. Add extra flour and Seasoning to the mixing bowl while working the dough by hand when pliable, turn it out on to a lightly floured surface and knead for 10 minutes, until smooth, light and elastic.
Put dough back into the lightly oiled mixing bowl and oil the top of the dough.
Cover with cling film and leave in the fridge overnight to rise slowly, until doubled in size.
Adjust the oven rack to the middle position.
Preheat the oven to 200°C. NB: Place a baking stone or large 40 cm x 40 cm terracotta tile in the oven to preheat. This is the secret!
DO NOT KNEAD THE DOUGH AGAIN, just deflate the dough by pressing it down with the palm of your hand. Do this on baking paper. Pat dough out into a free form shape about 1 cm thick. Leave to rise again at room temperature for 30 minutes.
Press into the dough with your finger tips to indent the surface, drizzle with olive oil and sprinkle with a little more Seasoning.
Top with olives.
Bake until bread is puffed and crisp on top, about 20 – 25 minutes.
Brush with more olive oil and add Sun-dried Tomatoes and rosemary needles. Serve warm, sliced into generous helpings.