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Ingredients . . .

• 550g strong bread flour
• 400ml water
• 7g dried yeast
• 15g olive oil
• 10g salt
• Toppings to taste – we used red onion, rosemary, cherry tomatoes and a generous handful of Applewood Vegan® Grated

Method . . .

• Preheat the oven to 180°c.
• Mix your warm water and yeast.
• Add flour to a bowl, add your yeast mixture and bring together to form a dough.
• Rest the dough for 30 minutes.
• Add salt and oil to the dough and combine again.
• Rest the dough for 30 minutes again.
• Stretch and fold the dough ×3 times every 45 minutes.
• Tip the dough into a lined and oiled tray, spread evenly.
• Cover and rest for 2-3 hours (or until the dough has doubled in size).
• Top with your tomatoes, red onion, rosemary, and Applewood Vegan® Grated cheeze, drizzle over some oil and sea salt.
• Bake at 180°c for 20-25 min until golden, puffy and crispy. Enjoy!