Ingredients
9 oz water
3 tbsp olive oil
1.5 tsp sea salt
14 oz strong bread flour
2.5 tsp dried yeast
10 cherry tomatoes
fistful of basil leaves
1 oz grated parmesan
sea salt, pepper and olive oil to top
Preparation
Mix the water, oil, salt, flour, and yeast together in a bowl.
Knead for about five minutes.
Lightly grease a large bowl, put dough ball in and leave to rise in a warm place until doubled in size.
Preheat oven to 375 F / 190 C.
Lightly grease a 13x9 inch baking tin.
Knead the dough again, mixing in half of the tomatoes and half of the basil.
Stretch the dough to fit the baking tin.
Dimple the top of the dough with your fingers and then top with remaining tomatoes and basil.
Sprinkle the parmesan, salt, pepper and some olive oil.
Place tin low in the oven and toss a few ice cubes in the bottom of the oven to create some stream.
Bake for 25 minutes.
