Ingredients

Dough

• 210ml water
  • Luke warm preferably
• 1tsp salt
• 1tsp garlic granules
• 1tsp oil
  • Garlic-infused olive recommended
• 350g strong white bread flour
• 1tsp yeast

Topping

• 1tsp oil
  • + additional for oiling the tray
• Salt
  • Optional
• Rosemary
  • Optional
• 1 ball of mozzarella
  • Optional
• Sliced onion
  • Optional

Method

1. Combine all the ingredients for the dough in the breadmaker pan, then put onto the dough setting. Leave to run.
2. Oil a baking tray liberally, then place the dough onto the tray. Stretch the dough out to fill a majority of the tray. Cover with cling film, leaving room for expansion, and leave to prove for ~1hr (or until the dough has doubled in size).
3. Preheat the oven to 220C.
4. Using the end of wooden poon, make indentations in the dough. Then brush with the oil and lightly sprinkle salt over. Then add any additional toppings.
5. Bake in the over for 20m.

Serve warm, cut into long, thin slices, alongside soup.

Advice

This recipe usually takes about 3hr for me, so budget time accordingly.

If using mozzarella, it might take an extra 5m in the oven to brown off nicely.