The dough ready to be folded
                with the oil
After folding with the oil
Risen, topped.

Cooked Sliced

Note: can use, but doesn't require, a bread maker; if you don't have a bread maker then use a food mixer with a dough hook, otherwise do it the hard way with your hands, somehow.
Note: requires somewhere that is at 30 C ish for the dough to rise (e.g. on top of a warm radiator).
Note: you may vary the toppings as you wish.
Note: can be frozen.

Serves: 4


For the bread:

Suggested topping:


  1. Warm the water a little, e.g. by giving it a 10 second burst in the microwave.
  2. Mix together the yeast, flour (and gluten if using), 1 tbsp of the olive oil, the salt and the water: IF DOING THIS IN A BREAD MAKER the mixing can be done by the bread maker, on a pizza dough program, else do it in the bowl of your food mixer.
  3. Allow the bread maker programme to run, or attach a dough-hook to your food mixer and mix gently at first then on high speed for 5-10 minutes or until the dough is smooth and elastic.
  4. Pour the remainder of the olive oil into a large square roasting tin.
  5. When the dough is ready, turn it out into the tin and, with oiled hands, fold it in half in the oil; flatten and repeat a few times to incorporate the oil into the dough.
  6. Allow the dough to rest for 5 minutes then spread it out with oiled fingers to a 20 to 25 cm square in the roasting tin.
  7. Cover the roasting tin with oiled cling film and place it somewhere that is at around  30 C (e.g. a warming drawer on setting 1, or on the top of a warm radiator) for 1 hour or until the dough has expanded to twice its original volume.
  8. While the dough is rising, mix together your chosen toppings.
  9. When the bread has risen, remove (but retain) the cling film and scatter on your chosen topping then, holding your fingers flat to make deep/long valleys, press them into the dough to make dents.
  10. Replace the oiled cling film on the tin and return the tin to the warm place for another 30 minutes.
  11. Pre-heat the oven to 190 C.
  12. Use a pastry brush to spread the remaining oil from the bottom of the tin (or an extra tablespoon if your bread is an exact fit in the tin) over the top of the bread.
  13. Optionally, top with a light sprinkling of cheddar.
  14. Bake for 20 minutes for a soft doughy loaf just crispy on top, another 5 minutes or so for a crustier less soft loaf.

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