Ingredients - 8 slices
2 1/4 teaspoons active dry yeast
2 tablespoons sugar
1 cup warm water
2 1/4 cups all-purpose flour, plus more for dusting
1/4 teaspoons coarse salt
2 tablespoons extra-virgin olive oil, plus more for bowl and drizzling
1 large red onion
Salt (I used pipkin himalayan salt) sprinkle on top
1 Jar of Organico garlic stuffed olives
Handful of rosemary
2 tbsp balsamic vinegar - I used Belazu
Method
Preheat oven to 180c, with a pizza stone or baking sheet on lowest rack
Sprinkle yeast and sugar over warm water in a large bowl. Let stand until foamy, about 5 minutes
Stir in flour, coarse salt, and oil. Transfer dough to a lightly floured work surface. Knead, dusting hands and surface with more flour as needed, until smooth and elastic, about 5 minutes. Shape into a ball.
Transfer to a large oiled bowl, turning to coat. Cover and let rise in a warm spot until doubled in bulk, about 45 minutes.
Cook the onion in a saucepan with 2 tbsp of balsamic vinegar until onion caramelised
Punch down dough and form into a ball, then turn out onto a lightly floured surface. Gently stretch out and then gently push onion and olives into the dough. Drizzle with oil and sprinkle with flaky salt
Bake until crust is golden and crisp, 15 to 20 minutes. Add rosemary 2-5 minutes before taking out oven
Enjoy!
Comments