Updated: Dec 24, 2020
With sun blushed tomatoes, olives and oregano.
Sourdough takes longer to develop but the results in comparison to commercial yeast are outstanding. Super soft and spongy inside and amazing crunchy outside pact with flavour. Try yourself it is super simple!
Ingredients for 24cm x 30cm (9,5 inch- 11,8 inch ) baking tin:
200g (7oz) of activated sourdough starter
300g (10.6oz) of plain flour
200ml (0.21 quarts) of lukewarm water
7g (0.25oz) of salt
100ml (0.1 quarts) of olive oil
100g (3.5oz) of sun-blushed tomatoes chopped
100g (3.5oz) of olives
1tbsp of oregano
Begin by activating your sourdough starter, to do so take 100g (3.5oz) of starter from the fridge and mix it with 50g (1.7oz) of plain flour and 50g (1.7oz) of lukewarm water. Leave it in room temperature (perfect range 25C-28C (77F-82F) in a bowl, covered for at least 4 hours. In this time your starter will become vigorous and you will see some rise and bubble development.
Mix together starter with flour, salt and warm water, I use stand mixer but this can be done with a spoon as this dough is quite wet. I left it mixing for about 10 minutes.
Next, leave the dough to proof for around 2-3hours and in that time do a stretch and fold 2-3 times (keep the dough in a bowl covered with a cloth or clingfilm in room temperature (perfect range 25C-28C(77F-82F)))
Prepare baking tin, you can lay it out with baking paper and cover bottom and the sides with 75ml (4tbsp) of olive oil. Place the dough in the tin stretching it gently to fit, it will bounce back but with time it will fill the tin. Leave for a final proof 2-3 hours or until doubles in size in the same temperature range as before covered again. When close to that time heat the oven to 200C (392F).
When the dough is ready place your toppings, drizzle with remaining olive oil and oregano (you don't want to deflate the dough so I would not push it with your finger, the ingredients itself will sink in) and bake for about 30 minutes. If you prefer more colour you can push it to 40 minutes but I don't think it needs that.
Enjoy while warm, if you like the recipe leave the comment or subscribe to my blog, thanks!
The optimal conditions for dough development are between 25C-28C(77F-82F).In lower temperatures, it will take longer. You can use a few cheats to speed up the process. Warm up the bowl that you use with hot water or keep it close to something warm like cooker or radiator. Use warm water or keep your flour in warmer places at home. Every little helps :)