PREPARATION TIME 3H 20M | COOKING TIME 5M | SERVES 4
650G BAKERS ’ FLOUR pizza dough & simple garlic bread
2 SACHETS ( 14G ) INSTANT DRIED YEAST 1.5 TSP FINE SALT SEMOLINA , FOR SCATTERING 12 CLOVES GARLIC , MINCED HALF BUNCH THYME LEAVES , PICKED 2 TBSP EXTRA VIRGIN OLIVE OIL
SEA SALT FLAKES AND FRESHLY-GROUND BLACK PEPPER
1 TSP DRIED CHILLI FLAKES ( OPT .) LEMON WEDGES , TO SERVE
FOR THE PIZZA DOUGH 1 Combine half the flour with the yeast and 350ml tepid water in the bowl of an electric mixer and beat with the paddle attachment on medium speed for 10 minutes . Cover with cling film and set aside for 2 hours , until risen and collapsed . Add the remaining flour and fine salt , then mix with the dough hook for 5 minutes . Cover with cling film and set aside for 1 hour to rise .
FOR THE GARLIC BREAD 1 Preheat oven to 240 ° C . Divide 1 quantity of dough into four pieces and roll each out to a 30cm disc on a lightly-floured board . Transfer to pizza trays scattered with a little semolina . Mix the garlic , thyme and olive oil , then season generously with salt and pepper . Spread onto the dough , leaving a 2cm margin on the edges . Set aside for 15 minutes . Bake for 5-6 minutes , until well browned , then scatter with chilli flakes and serve with lemon wedges .
TRAVELLERS ’ NOTES MAKING PIZZA DOUGH WHILE TRAVELLING IS EASY . THE FIRST STAGE CAN BE MADE BY HAND USING A WHIPPING MOTION IN A LARGE BOWL , WHILE THE SECOND STAGE CAN BE KNEADED UNTIL SMOOTH ON A LIGHTLY- FLOURED SURFACE . IF A REGULAR OVEN IS NOT AVAILABLE , BAKE GARLIC BREAD IN A CAMP OVEN , OR SANDWICH PIECES TOGETHER WITH THE GARLIC INSIDE , THEN DRAPE OVER A LOW- MODERATE BARBECUE FLAT PLATE AND COOK FOR 2-3 MINUTES EACH SIDE .
FOOD NOTES WHEAT FLOUR IS GROWN ALL OVER NSW , AND SOME OF THE BEST COMES FROM MOREE . GARLIC FROM THE SOUTHERN HIGHLANDS , EXTRA VIRGIN OLIVE OIL FROM THE ACT AND LEMONS FROM THE RIVERINA CAN COMPLETE THIS DELICIOUS RECIPE .
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