recipe of the month



17g Sachet Dried Yeast
250g Plain White Flour
½ Tsp Salt
2 Tbs Olive Oil


4 Tbs Olive Oil
2 Garlic Cloves Crushed
2 Tbs Fresh Rosemary, coarsely chopped
½ Tsp Crushed Black Pepper
1 Tsp Maldon Salt
Large Handful Olives


  1. Oil a baking sheet.
  2. Put the yeast, flour and salt in a food processor and pulse briefly to sift the ingredients.
  3. Mix the oil with 180ml warm water and with the machine running, pour it through the tube.
  4. Process in short burst until a soft mass forms that is sticky and soft.
  5. Scoop out the dough adding 4 extra tablespoons of flour as you knead, roll and pat the dough on a work surface.
  6. Put the ball of dough in a oiled bowl, enclosing in a large plastic bag and leave in a warm place until the dough has doubled in size, ±1 hour.
  7. Pat and stretch the dough into a rectangle (32x22cm) and transfer to the oiled baking sheet.
  8. Mix the oil, garlic, rosemary, pepper and salt in a bowl. Pour the mixture over the dough.
  9. Prod the dough with your finger to form dimples and push the olives into them. Rest for 30 minutes.
  10. Bake at 200°C for 25-30 minutes until crusty.



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