This great is made with a large quantity of fresh yeast and so is quite quick and easy to make. It has a craggy, rocky finish. Place it in the middle of the table on a board and allow everyone to help themselves by pulling off pieces. It is highly flavoured and so perfect for serving with an otherwise simple salad meal.to be honest, I was supposed to use sun-dried tomatoes in oil, when I check my cupboard for some reason I could swear there were a few bottles of sun-dried tomatoes, instead, I found sun-dried pesto and I already knead my dough and there was already a time limit to knead and leave to set so I made do with what I already have and use the pesto instead. Honestly, it didn’t make a difference. and I served it with virgin olive oil absolutely delicious.
1. Put the yeast and sugar in a small bowl and stir enough of the tepid water to make a smooth liqui .
2.Mix the flour and salt in a large bowl and make a well in the centre. Add the dissolved yeast, swilling out the yeast, bowl with a little more of the water to ensure none is lost. Add three-quarters of the remaining water and the olive oil. Gradually draw in the flour and bring the mixture together into a soft dough, adding the remaining liquid if needed.
3.Knead the dough for 8-10 minutes until smooth and elastic. Put the dough into a lightly oiled bowl and cover with lightly oiled cling film. Leave to rise in a warm place until doubled in size and soft and pillowy to the touch, about 30 minutes. Dust a large baking sheet with flour.
4.Grate the Parmesan, roughly chop the basil and slice the sun-dried tomatoes. Scatter all these ingredients over a large board and cover with the dough into pieces. Now push the pieces back together. Repeat this twice more, until the cheese, tomato and basil are evenly distriin seams through the dough.
5.push the pieces of dough into a rough circle and transfer it to the floured baking sheet it doesn’t matter if it’s not fully stuck together as the loaf will continue to form as it proves and bakes.
6. Cover the dough loosely with lightly oiled cling film and leave 20-30 minutes, or until it has increased in size by half again, and if you press the corner lightly with you your fingers, it leaves only a small indentation. Meanwhile, heat the oven to 200°C/gas mark 6.
7. Drizzle olive oil over the surface of the dough, then bake in the oven until brown and it sounds hollow when tapped on the underside, 30-40 minutes. Transfer to a wire rack to cool.