| 1 |
Sift three-quarters of the flour with the salt into a large, warm bowl. Make a well in the middle of the flour. |
| 2 |
Put the yeast into a small bowl; if you are using fresh yeast, cream with a wooden spoon, then stir in 4 tablespoons of the lukewarm water. With dry yeast, just stir in 4 tablespoons of water. When the yeast is dissolved, pour into the well and stir in a little of the flour to make a light batter. Flick a little flour on top of the batter, cover the bowl with a cloth and leave for about 10 minutes until the batter is spongy. |
| 3 |
Add the remaining water and gradually mix the flour into the liquid. Slowly add 1 tablespoon of oil and mix to a soft dough, adding the reserved flour as required. It may be necessary to add a little more flour than the amount specified but the dough should still be a little sticky. |
| 4 |
Knead the dough in a bowl for about 10 minutes until it is smooth and elastic and no longer sticky. Remove from the bowl and shape into a ball. Place 1/2 teaspoon of the olive oil in a bowl, add the dough and turn to coat it with the oil. Stretch cling film over the bowl, cover with a thick cloth, and stand in a warm place for about 1 hour, until it has doubled in size. Use as directed in recipes. |
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