1 ⅔cupsBread Flour (high protein), plus a little extra for kneading
1 ½tspSalt
10Queensland Strawberries, hulled and halved
Basil, handful leaves, shredded
100gFresh Goats Cheese
Coarse salt and freshly ground pepper to taste
1
Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.
2
Add the olive oil followed by the flours and salt then mix with your hands to form a dough.
3
Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook
4
Turn out onto a lightly floured surface, shape into a ball.
5
Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.
6
Punch down the dough. Cover again and rest for a further 20 minutes.
7
Preheat the oven to 220 degrees Celsius.
Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.
8
Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.
9
Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).
10
Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.
Ingredients
1 ½cupslukewarm Water
2tspDry Yeast
1tspSugar
4tbspOlive Oil
2cupsWholemeal Plain Flour
1 ⅔cupsBread Flour (high protein), plus a little extra for kneading
1 ½tspSalt
10Queensland Strawberries, hulled and halved
Basil, handful leaves, shredded
100gFresh Goats Cheese
Coarse salt and freshly ground pepper to taste
Directions
1
Pour the water into a large bowl, add the yeast and sugar stirring to dissolve.
2
Add the olive oil followed by the flours and salt then mix with your hands to form a dough.
3
Turn dough onto a floured work surface and knead until the dough is elastic and smooth (adding a little flour as necessary to prevent sticking). Alternatively, you can use a stand mixer with a dough hook; mix on medium-low for 8 minutes until the dough forms around the hook
4
Turn out onto a lightly floured surface, shape into a ball.
5
Lightly oil a large clean bowl and add the dough ball. Cover with plastic wrap and let rise in a warm spot for 1½ to 2 hours, until doubled in size.
6
Punch down the dough. Cover again and rest for a further 20 minutes.
7
Preheat the oven to 220 degrees Celsius.
Grease a baking tray with olive oil and line with baking paper. Shape the dough into a rectangle or oval pressing out until about 2 cm thick.
8
Cover with a slightly damp towel and let rest for 30 minutes. Just before baking, dimple the dough all over with your fingertips.
9
Gently press the strawberries into the dough and dot over grape-sized pieces of goat’s cheese. Sprinkle with coarse salt, pepper and the basil. Drizzle all over with olive oil (1-2 tablespoons).
10
Bake for 20 to 25 minutes, until the bread is golden brown. Rest for 10 minutes before eating or cool completely.
