Ingredients
500g of strong white bread flour
1.5tbsp sea salt
1 x7g sachet of dried yeast
Tbsp. of runny honey
300ml Luke warm water
Olive Oil
500g of Cherry tomatoes
A large handful of fresh basil leaves
Method
1. Put the flour and sea salt in a large bowl – mix and make a well in the middle.
2. Mix your yeast with your water and add the honey. Set aside for a couple of minutes until it starts to foam. At this point, add into the well.
3. Bring the mixture together by scooping around the well, then knead vigorously for 5-10 minutes until you have a smooth dough that springs back when pushed down.
4. Oil a large mixing bowl, place the dough in the middle, sprinkle with a little excess flour and cover with cling film or a tea towel and leave to prove for around 35 minutes or until double in sized.
5. While your dough is proving, start to prepare your toppings. Peirce your cherry tomatoes and put them in a heat proof bowl. Boil the kettle, and cover with hot water for about 30 seconds. Safely remove the tomatoes from the water and once cool enough, peel off the skins. Leave the whole tomatoes in a bowl with a good pinch of rock salt, and good pinch of pepper, around 7 tablespoons of extra virgin olive oil and your basil leaves. You can dispose of the skins.
6. Once your dough has proved, pre-heat your oven to gas mark 7 then oil a high sided baking or roasting tin, pop the dough inside the tin and press it down in and around the tin creating small wells with your fingers.
7. Put your tomatoes and basil mix on top of the dough and spread evenly. Leave to prove for a further 20 minutes before putting in the oven for around 20 minutes or until golden and crisp on top with a soft, bouncy centre.
