Page 20 - YC Cooking School

Large mixing bowl

Small mixing bowl

What to do:

1. Combine all the dry ingredients in a bowl (preferably the bowl of your electric mixer
with dough hook attached) then slowly add in the oil and water and mix to form a
dough.
2. Knead until the dough becomes smooth and elastic, about 3 minutes in an electric
mixer, or 8–10 minutes by hand.
3. Lightly grease a large bowl with olive oil or baking spray or use the mixing bowl from
your mixer. Place the dough in the bowl, cover the bowl with a clean kitchen towel

and leave in a warm place to rise to double its size, about 40 minutes.
4. Once it has doubled in volume, gently knock it down on a lightly floured surface.
5. At this point, preheat your oven to 220ºC (428ºF). Place the dough on a lightly greased
baking tray and gently press it out with your fingertips until it forms a fairly flat
rectangle.
6. Brush with olive oil, scatter over the feta and sea salt flakes and press in small sprigs
of rosemary haphazardly over the surface of the dough.

7. Bake for 15–20 minutes or until lightly golden and cooked through.

Notes

This is delicious served fresh out of the oven with an assortment of dips for an al fresco

lunch or snack, or alongside hearty winter soups and stews.

© Recipe copyright of Sarah Graham

Learn to cook online at learn.yuppiechef.com

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