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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.