Ingredients
- 400g self-raising flour (plus extra for dusting)
- 500g Natural Yoghurt tub (used to measure the flour)
- 1.5 tsp baking soda
- 5 tbsp olive oil + 2 for pouring on the tray
- Optional toppings: extra olive oil, sea salt, olives, sun-blushed tomatoes.
Italian Bread Dipping Oil
- 120g extra-virgin olive oil
- 20g balsamic vinegar (or balsamic glaze for thicker dip)
- 10g finely grated Parmesan
- 1 small garlic clove, very finely grated (about 2g)
- 2g ( ½ tsp ) dried oregano
- 1g chilli flakes (optional)
- 2g sea salt
- Black pepper, to taste
- Optional: ½ anchovy fillet (mashed)
Method
- Preheat the oven to 220–230°C. Place a baking tray with 2 tbsp olive oil in the oven to heat.
- In a large bowl, mix the flour, yoghurt, baking soda, and 3 tbsp olive oil until a soft dough forms.
- Carefully remove the hot tray from the oven. Spoon the dough onto it and gently spread out.
- Bake as is, or drizzle with olive oil and scatter over sea salt, olives, or sun-blushed tomatoes for extra flavour.
- Bake for 20–25 minutes, until golden and crisp on the outside but soft inside.
- Serve warm, dipped into my Italian dipping oil.
Italian Bread Dipping Oil
- Pour the olive oil onto a shallow plate or bowl.
- Drizzle over the balsamic.
- Sprinkle on Parmesan, garlic, herbs, chilli & (if using), salt, and pepper.
- Let it sit for 5 minutes, then swirl gently
