Bread Dough

4 & Half Cups of Strong White Bread Flour
Pinch of Sea Salt
2 tsp of Yeast
2 Cups of Luke Warm Water
2 tbs of Extra Virgin Olive Oil


3 Bunches of Vine Cherry Tomatoes
2 Sprigs of Fresh Rosemary
Handful of Fresh Basil
2-3 tbs of Finca La Barca Smoked Olive Oil (optional)
1 tsp of La Chinata Smoked Dulce Chilli Flakes


First up the dough..and it couldn’t be simpler!

Mix the luke warm water with the yeast & olive oil. Leave for around 10 mins until slightly bubbly.

Meanwhile, Place the flour and salt in a large mixing bowl. Make a well in the middle then add the water & yeast mix. Stir until the mix starts combining. You will have to get your hands involved..But its worth it!!
Once everything is together, place the dough on a lightly floured work surface. Now its time to knead.

So roll up your sleeves and work that dough. You want to knead for around 10 minutes. The dough should be smooth and quite elastic after the 10 mins.

Place the dough back into the mixing bowl this time make sure you have light oiled the bottom of the bowl.

Place a clean damp towel over the top of the bowl and leave somewhere warm for around 1 hour or until its double in size.

After an hour, remove the dough from the bowl. It should feel beautiful and light. I love this part. Knock the dough back and knead for around 5 minutes.

Then place the dough in a lined baking dish or simply on a lined baking tray. Roll/Shape the dough into the shape of your choice, I like a rustic look – make sure its around half an inch thick. Place the damp towel over the top and allow to rise again this time for 30 minutes. Also pre heat your oven to 200 degrees celsius at this point.

After the 30 minutes.

Press the tomatoes, basil & rosemary in. Be firm, you want to try and press the toppings deep into the dough, so that when it cooks the flavours are running right through the bread. Sprinkle over the  salt & smoked chilli flakes & a good drizzle of Smoked Olive oil. Bake the for 35 minutes then serve.




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