2 tblsp extra virgin olive oil plus a little extra for drizzling over loaf
250 g tepid water
Sift both flours into a large roomy bowl. Add the salt and stir in the yeast. Add the water along with the 2 tablespoons of olive oil. Mix well until a dough forms. Turn out onto a lightly floured surface and knead the dough for 10 minutes until smooth and elastic.
Put the dough back into the cleaned and lightly oiled bowl, cover with a damp tea towel or cling film and leave in a warm place to double in size.
This should take about 45 minutes.
When the dough is ready it should be turned out a clean work surface and knocked back to remove most of the air and formed into a ball with a smooth surface. The ball is then placed seam side down and covered with a damp cloth for 15 minutes to rest.
Uncover the dough and place again onto a lightly floured surface, smooth side down. Using a rolling pin flatten the dough to about 1cm (1/2 in) thickness. You can make the shape rectangular or an oval rustic looking one.
Place the dough onto a 25cm x 35cm ( 10 in x 14in) baking sheet oiled with extra virgin olive oil and whatever topping you choose. For this recipe I'm using dried Italian herbs.
Dimple the dough by pushing your fingers into it. This will make little reservoirs for the olive oil you then drizzle liberally over the top.
Cover the dough loosely with a damp tea towel and leave in a warm place for the final proving. This should take about 45 minutes.
Place the bread in the centre of a pre heated oven 200°C (400°F/Gas 6). After 15 minutes turn the heat down to 180°C (350°F/Gas 4) and bake for 20 minutes. Remove it from the oven and cool on a wire cooling tray.
This bread freezes well.
This bread can be topped with whatever you like, eg. Sun-dried tomatoes, olives, sprigs of fresh rosemary, or coarse sea salt, all worth trying.