Ingredients
- 500g strong white bread flour
- 7g active yeast
- 1 tsp salt
- 50ml olive oil
- 300ml water
- 12 cherry tomatoes, halved
- Salt for seasoning
- 500g strong white bread flour
- 7g active yeast
- 1 tsp salt
- 50ml olive oil
- 300ml water
- 12 cherry tomatoes, halved
- Salt for seasoning
Sift the flour into a bowl and add in the yeast and salt. Get mixing (easiest in a mixer), add the oil and slowly add in the water to form a dough.
Put a drizzle of oil on a work surface and start your dough until it is less sticky. Pop into a lightly oiled container, cover it with clingfilm and prove it for at least an hour. We want it to double in size.
Stretch and fold each side of your dough, re-cover and let it prove for another hour.
Lightly oil your roasting dish and pop the dough in. Using your fingers push it down, causing dimples and spreading your dough to the edges of your tray. Place the tomatoes onto, evenly spaced and seed side up.Drizzle with oil and sprinkle generously with salt.
This goes in a preheated oven at 220°C/425°F/gas 7 for 30 minutes until lovely and golden.