-
1
Oil a 2-3 litre square plastic container.
-
2
Put the flour into the bowl of a mixer fitted with a dough hook.
-
3
Add the salt to one side of the bowl and the yeast to the other.
-
4
Add three-quarters of the water and begin mixing on a slow speed.
-
5
As the dough begins to come together, slowly add the remaining water.
-
6
Mix for a further 5-8 minutes on a medium speed.
-
7
The dough should now be wet and stretch easily when pulled.
-
8
Add the olive oil and mix for another 2 minutes.
-
9
Put the dough into the oiled tub, cover and leave until at least doubled in size - about 1 hour.
-
10
Line 2 baking trays with baking parchment or silicone paper.
-
11
Dust your work surface heavily with flour - add some semolina too, if you have some.
-
12
Tip the dough out carefully onto the surface.
-
13
Rather than knocking it back, handle it gently so you keep as much air in the dough as possible.
-
14
Coat the top with flour too.
-
15
Cut the dough in half lengthways, then cut each half across in two to give 4 pieces of dough.
-
16
Stretch each piece of dough a little and lay two breads on each prepared tray, placing them apart.
-
17
Push 10 tomato halves into the surface of each bread.
-
18
Tear the mozzarella into little pieces and push them in between the tomatoes.
-
19
Sprinkle each bread with olive oil, then oregano.
-
20
Leave to rest for 15 minutes.
-
21
Meanwhile, heat your oven to 210 C.
-
22
Bake the breads for 15-20 minutes.
-
23
Serve while still warm.
