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1
Sprinkle yeast into 200ml of the water in a bowl.
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2
Let sit 5 mins; stir to dissolve.
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3
Mix about 3/4 of the flour with salt together in a large bowl.
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4
Make a well in the centre and pour in the yeasted water and olive oil.
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5
Mix in the flour.
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6
Stir in remaining water to make a sticky dough, using a wooden spoon.
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7
Add the remaining flour, if needed, 1 tablespoon at a time, to form a knead-able dough.
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8
Turn dough out onto a lightly floured surface.
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9
Knead until smooth, silky and elastic, about 10mins.
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10
(you can add more flour if necessary, 1 tablespoon at a time) Put the dough in an oiled bowl and cover with plastic wrap/tea towel.
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11
Leave to rise until doubled, 1 1/2- 2 hours.
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12
Knock back and divide the dough into 2 equal pieces.
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13
Chafe for 5 minutes.
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14
Chafing: Form each piece into a ball by cupping your hands gently around it.
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15
Apply a light, downwards pressure to the sides, while simultaneously rotating the dough in a steady, clockwise motion.
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16
Continue until the dough forms an even, round shape.
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17
This action is called CHAFING.
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18
Leave to rest 10 minutes.
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19
Roll out each piece of dough into a 9 inch round.
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20
Place one round on an oiled baking sheet.
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21
Arrange the cheeses and basil on top, then seal the filling using the second round.
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22
Cover the dough loosely with a tea towel.
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23
Prove until doubled, about 30 minutes.
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24
Using your fingertips, lightly press into the surface of the dough to form dimples about 1/2 inch deep.
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25
Sprinkle with coarse salt and 1 tablespoon of olive oil.
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26
Top with rosemary sprigs.
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27
Bake in a preheated oven at 400u00b0F/200u00b0C for 30-45mins until golden.
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28
Drizzle immediately with remaining olive oil, and serve warm.
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29
Variation- use 1 lb cherry tomatoes (drizzle with 1 TB olive oil, season with salt and pepper, then bake at 400u00b0F for 20 mins), 5 oz mozzarella and 4 oz rocket (arugula) as filling.
