This will become your go to dough recipe. Easy, simple and tasty. What more could you want?
INGREDIENTS
Dough
2 cups plain flour or ‘00’ flour
1½ teaspoons finely chopped rosemary
½ teaspoon sugar
1½ teaspoons instant dried yeast
1 teaspoon sea salt
1 cup lukewarm water
1 tablespoon olive oil
METHOD
Place the dry ingredients in the bowl of an electric mixer. Mix the water and oil together.
With the mixer going, gradually add the oil and water to make a soft but not sticky dough. Add a little more water if the dough is too firm. Knead on a low speed for 5 minutes. Remove, form the dough into a smooth ball and place it in a lightly oiled bowl, turning to coat it all over. Cover with plastic wrap and set aside in a warm place until doubled in size, about 1½ hours.
Use this dough to create Potato, Rosemary and Mozzarella Pizza or Herb and Parmesan Bread Sticks.
Italian ‘00’ flour is a finely ground high grade durum wheat (hard) flour, commonly used in pizza and pasta making. Available from specialty food stores.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.