Serves: 4 | Prep Time: 10 Minutes | Baking Time: 20 Minutes
- 650g plain flour
- 4 tbsp Roogenic Wattleseed
- 7g dried yeast (2 ¼ tsp)
- 1 tsp caster sugar
- 2 tsp salt
- 2 tbsp olive oil
- 500ml warm water
- Get a big bowl, put in the flour, Roogenic Wattleseed, yeast, sugar, salt, oil then add the water. It must be body temperature (37 degrees).
- Mix with a wooden spoon until it is a smooth dough. Set aside dough to rise for at least 20 mins for it to prove and double in size in a warm place. Grease a flat tray/tin with olive oil and then sprinkle with flour. Once the dough has proved, re-mix it and put on the tray, sprinkle with a little flour and pat down in to a dollop shape then gently rub with olive oil, flaky salt and other Roogenic herbs and spices.
- Leave to rise again for another 20 mins and bake in the oven at 190ºC for 20 minutes or until golden brown on top.
TIP: This dish is great served with Roogenic Lemon Myrtle & Pepperberry Infused Olive Oil to give a real Australian culinary experience.