- 1 tsp dry yeast
- 2 tsp white sugar
- 350 gm plain flour (2 1/3 cups)
- 2 tbsp olive oil, plus extra for brushing
- 100 gm wild olives, pits removed (see note)
- 100 gm stracchino, chopped (see note)
- To serve: thinly sliced prosciutto
- 185 ml extra-virgin olive oil (¾ cup)
- 3 cloves of garlic, thinly sliced
- 2 long green chillies, coarsely chopped
- 2 tbsp rosemary leaves
- 1Combine yeast and ¼ cup lukewarm water in the bowl of an electric mixer fitted with a dough hook and stand in a warm place until foamy (about 10 minutes). Add sugar and 25gm flour and stir to combine. Cover and stand in a warm place until bubbly (about 30 minutes). Add remaining flour, olive oil, 1 tsp sea salt and ¾ cup water and stir until a soft dough forms, then turn onto a lightly floured surface and knead until soft and smooth (about 10 minutes). Form into a ball, place in an oiled bowl, turn to coat then cover with a tea towel and stand in a warm place until doubled in size (about 1 hour).
- 2Meanwhile for rosemary oil, combine all ingredients in a small pan over low heat and cook until garlic is light golden (about 20 minutes). Cool and set aside.
- 3Turn dough onto a lightly floured surface and knock down, then roll into a rough rectangle 1cm thick (about 20cm x 25cm).Transfer to a lightly oiled oven tray, cover with a tea towel and stand until doubled in size (about 20 minutes).
- 4Preheat oven to 200C. Brush dough with a little olive oil. Using your fingertips, make shallow indentations at regular intervals, then scatter dough with olives and stracchino, pushing them into the dough. Season to taste with sea salt and freshly ground black pepper and bake until golden (about 15 minutes). Serve with rosemary oil for dipping and prosciutto passed separately.
Wild olives are available from select delicatessens. They can be substituted with small black olives. Stracchino is a fresh cow’s milk cheese available from delicatessens.