INGREDIENTS
960ml water
60ml milk
35g yeast
1.2kg bread flour, plus extra
for dusting
175g semolina
35g salt
300g pitted black olives
3 stems of rosemary,
leaves picked
Sea salt flakes
Extra virgin olive oil, for drizzling
METHOD
- In a jug, combine the water, oil, milk and yeast. Stir to combine, then set to the side for 10 minutes until the yeast starts to activate.
- In a bowl of a free standing mixer with dough hook attachment, combine, flour, semolina and salt.
- Gradually add the water and yeast, mix together to form a smooth dough, approximately 5-6 minutes.
- Turn out dough onto a floured bench and continue kneading for a further 2 minutes, adding more flour as required. This will help to develop the gluten.
- Transfer to a well oiled bowl and cover with a damp cloth.
- Select Prove dough function for 30 minutes and follow the prompts. Alternatively, let the dough prove on a bench in a warm place.
- After 30 minutes, lift up one side of the dough and fold it in half. Prove again for another 20 minutes.
- Fold in a half again from the opposite side, you will notice the dough changing and
becoming smoother. Prove for a further 20 minutes. - Turn the dough onto a multi-purpose tray, greased and lightly dusted with a mix of half
semolina and half flour. - Press the dough out to form a rectangle approximately 4cm thick.
- Place the dough back into the oven, selecting Prove dough function for a further 30 minutes. Alternatively, as before place the dough in a warm place until it doubles in size.
Assembly
- Preheat oven on Moisture Plus at 190°C, with 2 bursts of steam.
- Drizzle the surface of the dough with olive oil then use your fingers to press holes across the surface, pressing almost to the bottom of the dough. Dot the olives across these holes as well as sprigs of rosemary.
- Sprinkle with a little sea salt flakes and a bit more olive oil.
- Place into the oven on shelf position 2, releasing the first burst of steam immediately and the second burst after 10 minutes.
- Bake for 30-35 minutes or until golden and a hollow sound is made on the base when tapped.
- Remove from the oven and allow to sit for 5 minutes in the tray before transferring to a cooling rack.
APPLIANCE / FUNCTION
Matt Stone
At just 22, Matt was approached to join Greenhouse Perth as Head Chef. Here he has embraced the Greenhouse by Joost philosophies of preparing fresh, sustainable, locally-sourced, whole-foods and made a name for himself as a serious innovator and progressive cook. Matt has put Greenhouse at the front of Perth’s dining culture and over the past year he has been awarded numerous accolades. Matt took out Gourmet Traveller’s prestigious Best New Talent Award 2011, West Australia’s Good Food Guide’s Best Young Chef 2011 – with Greenhouse Perth also awarded the Good Food Guide’s Best New Restaurant for 2011.
