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Use any combination of toppings that you like.

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Yeast water sugar will look like this when you mix it at first.

Processed with VSCO with f2 presetAfter resting for 5-10 minutes the yeast should look foamy, like this. If it does not foam it may not be active and your dough will not rise. Processed with VSCO with f2 presetIMG_7521IMG_7516Processed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 presetProcessed with VSCO with f2 preset

VIBES: Thundercat “Fair Chance”


  • 3 cups (450g) bread flour (you can sub all purpose)
  • 1 tsp salt
  • 1/2 tsp sugar
  • 2 1/4 tsp (7g) active dry yeast
  • 1 1/4 cups (300ml) lukewarm water
  • 1/4 cup (50 ml) olive oil + 2 Tbsp for drizzle
  • Flaky salt for topping
  • Optional toppings: Tomatoes, Sliced Onion, Rosemary, Garlic, Cheese


  1. Dissolve the yeast and sugar with the lukewarm water. Let sit for 5 minutes until foamy.
  2. In the bowl of a stand mixer fitted with a dough hook combine flour and salt. Pour the yeast mixture over the flour, then the 1/4 cup of olive oil. Mix on low until the ball is soft and smooth, about 5-7 minutes. Coat the dough with a little olive oil so it does’nt dry out, and cover the bowl with plastic wrap. Leave the dough to rise for 1 1/2 hours, or until doubled in size.
  3. Once risen, tip the dough out into a well oiled baking tray. Be generous with the oil, this will prevent the bread from sticking. I used a 13 x 9 high sided aluminum baking pan (like this). Spread the dough out with your fingers to fill the tray. If the dough resists, let it sit for 10 minutes then pull it again, it should fill the tray. You may need to repeat this a few times if your dough is resisting. Cover the pan with plastic wrap and allow it to rise again for 45 minutes. Preheat oven to 400º.
  4. Once it has risen for the second time, mix together 2 tbsp oil and 2 tbsp water, pour this over the dough. Add lots of dimples with your fingertips,
  5. Now add toppings. I used Sliced onion, halved cherry tomatoes, and rosemary sprigs. Sprinkle all over with flaky salt.
  6. Bake for 25 mins at 400º or until it is browned and golden.

NOTES: If your kitchen is on the cold side, allow the dough to rise inside your oven (while its off) with just the light on.

If you do not have a stand mixer, just mix the ingredients in a large bowl and hand knead the dough for 8-10 minutes on a well oiled surface. The dough is sticky, so resist adding more flour, just add more olive oil to your hands and the surface or counter to prevent sticking.

Use any toppings you want or none at all, it will be great with just a sprinkle with sea salt.



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