Smothered in smashed herbs, garlic and oil, these slender breads pack a huge flavour punch. Top with thick slices of tomato and chunks of fresh mozzarella to take this snack to the next level.
Make a yeast sponge by mixing ½ cup of the warm water with the yeast, sugar and 1 teaspoon of the flour. Stir gently and leave for 10 minutes until it froths.
2
Mix the remaining flour and salt in a large bowl. Add the olive oil, yeast sponge and enough of the warm water to make a soft dough. I use a butter knife to combine liquid with dry ingredients, then I work it with my hands inside the bowl until it’s firm enough to turn out and knead on a floured bench. Work for 10 minutes, then shape into a ball.
3
Lightly oil the bowl (there’s no need to wash it) and return the dough, rolling it once to ensure it’s oiled all over.
4
Cover loosely with a plastic shopping bag and place in a warm place – I use my car – for 30 minutes or until it has doubled in size.
5
While the dough rises, place the garlic, parsley, olive oil and sea salt in a food processor to make a chunky, oily paste. Set aside.
6
When the dough has risen, punch it once and leave for 5 minutes before dividing into 8-10 pieces. Roll each into a long oval shape. Work quickly and with a light touch.
7
Transfer to a floured oven tray. The pieces can sit close together but preferably shouldn’t be touching. Allow to rise again for 20 minutes or until puffy.
8
Dent each with your fingertips, then pour or spoon the herb mixture over.
9
Bake for 20 minutes or until they are beginning to go golden and cooked underneath. Serve with slices of fresh mozzarella, basil and tomatoes.