Mix the flour, yeast and salt in a large
mixing bowl. Make a dip in the centre of
the flour and pour in almost 300ml hand
warm (cool rather than hot) water and 1 tbsp olive oil, with
a round-bladed knife. Then mix in enough
of the remaining water and a bit more if
needed, to gather up any dry bits in the
bottom of the bowl, until the mixture
comes together as a soft, not too sticky,
dough. Gather it into a ball with your hands.
Put the dough onto a very lightly
floured surface and knead for 8-10 mins
until it feels smooth and elastic, only
adding the minimum of extra flour if
necessary to prevent the dough sticking.
Place the ball of dough on a lightly
floured work surface. Cover with an
upturned, clean, large glass bowl and
leave for 45 mins-1 hr or until doubled in
size and feels light and springy. Timing
will depend on the warmth of the room.
Knock back the dough by gently
kneading just 3-4 times. You only want to
knock out any large air bubbles, so too
much handling now will lose the dough’s
lightness. Shape into a ball, then cover and leave for 10 mins.
Cut the dough into 10 even
pieces. Shape each into a ball and sit
them on 2 baking parchment-lined
baking sheets. Cover with a clean
dry tea towel and leave
for 40-45 mins, or until about
doubled in size.
Finish by using your fingers press a
wide indent in the middle of each
roll. Scatter over the roasted
peppers, cheese and olives pressing
down quite firmly into the indents,
finish with rocket. Drizzle with most
of the remaining oil mixed with a
good pinch of dried oregano.
Put a roasting tin in the bottom of the
oven 20 mins before ready to bake and
heat oven to 230C/210C fan/gas 8. Put
the risen bread in the oven, carefully pour
about 250ml cold water into the roasting
tin (this will hiss and create a burst of
steam to give you a crisp crust), then
lower the heat to 220C/200C fan/gas 7.
Bake for 20 mins or until golden.
Remove and cool on a wire rack. If you
tap the underneath of the loaf if should
be firm and sound hollow. When baked, drizzle with a little extra olive oil.