RemixipeWhakarite: 15minTunu: 30minTapeke: 45min
breadno-kneadmake-aheaditalianbaking & bread
Ngā Kai
Serves 8
Dough
500 g
strong white bread flour
2 tsp~
fine sea salt
2 tsp~
instant yeast
450 ml
lukewarm water
2 tbsp
olive oil
Topping
4 tbsp
olive oil
200 g
cherry tomatoes, halved
1 handful~
fresh basil leaves
1 tsp~
flaky sea salt
Tikanga
- Mix flour, salt, and yeast in a large bowl.
- Add water and 2 tbsp olive oil, stirring until a sticky dough forms.
- Cover bowl with cling film and let rise at room temperature for 12-18 hours until bubbly and doubled.
- Generously oil a 23x33cm baking tin.
- Scrape dough into tin, then gently stretch and fold it to roughly fill the tin.
- Cover and let rest for 2 hours until puffy.
- Heat oven to 220°C.
- Drizzle remaining olive oil over dough, then use your fingers to dimple it all over.
- Press tomato halves cut-side up into the dough.
- Sprinkle with flaky salt.
- Bake for 25-30 minutes until deep golden.
- Remove from oven, scatter basil leaves over the top.
- Let cool in tin for 10 minutes before turning out onto a wire rack.
Oranga Kai
Nutrition per serving
Estimated| Calories | 324kcal |
| Protein | 9g |
| Carbohydrates | 47g |
| of which sugars | 1g |
| Fat | 11g |
| Fibre | 0g |
Estimated from the USDA database using AI ingredient matching. Actual nutritional values will vary.
Allergens
Gluten
Informational only — based on ingredient data. Does not account for cross-contamination.
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