Ingredients
Standard Remoska
- 180g Strong white bread flour
- ½ tsp Fast action yeast
- ¼ tsp Salt
- 100ml Warm water
- 2 tbsp Olive oil
- 1 Red onion, chopped
- 1 tbsp Fresh rosemary, chopped
- Coarse sea salt
Grand Remoska
- 350g Strong white bread flour
- 1 tsp Fast action yeast
- ½ tsp Salt
- 200ml Warm water
- 4 tbsp Olive oil
- 2 Red onion, chopped
- 2 tbsp Fresh rosemary, chopped
- Coarse sea salt
Instructions
- Mix the flour with the yeast and salt in a mixing bowl. Stir in half the olive oil and mix to a dough. Cover with a tea towel or cling film and leave in a warm place to rise for approx. 45 minutes until doubled in size. Turn out the dough onto a floured surface and knead well until smooth and elastic. Knead in half the onion and rosemary.
- Roll out the dough, to fit the Remoska. Place in the Remoska on a circle of Magic Non-Stick Liner. Press into the surface with the knuckles to make small depressions in the dough. Prick the dough several times with a fork. Brush with olive oil and sprinkle with some coarse sea salt and the remaining onion and rosemary. Cover and leave in a warm place to rise for 15 minutes. Bake for approx. 30-35 minutes until golden and cooked through. Serve warm.
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