420g bread flour
4g instant dry yeast (low sugar yeast)
244g cold water
180g bread flour
6g instant dry yeast (low sugar yeast)
24g malt flour / milk powder
2g black pepper
9g bread improver
132g cold water
60g oven dried tomatoes
48g olive oil
Prepare the Sponge and ferment for 3 hours at room temperature (27 0C).
In an electric mixer, using a dough hook at slow speed blend all the dry ingredients together for 1 minute.
Add water, dried tomatoes and Sponge on slow speed for 2 minutes. Mix on medium speed for 5 minutes and add olive oil. Mix for another 10 minutes on medium speed until dough is fully developed.
Place dough on floured bench and cover with a plastic sheet for 10 minutes. Divide dough into six pieces, each 190g.
Roll out the dough to 6mm thick and place in a tray.
Proof dough for 30 minutes and make shallow indentations all over dough with your fingertips, then brush with olive oil, letting it pool in indentations.
Bake for 10 – 15 minutes at 2200C. Once baked, brush with olive oil.