Ingredients
Cold Water - 500 to 520 g
Fresh Yeast or Dry Yeast - 40 g / 15 g
Olive Oil (for dough) - 30 g
Olive Oil (for topping) - as required
Sea Salt Flakes - as required
Fresh Herb – (rosemary) as required
Chilli Flakes - 15 gms
Oregano - 15 gms
Garlic - 30 gms
Method
1. Place the
potato bun mix, cold water, yeast, and olive oil into the mixing bowl.
2. Mix using a spiral mixer for 2 minutes on slow speed followed by 8 to 9 minutes on fast speed until a smooth and well-developed dough is formed.
3. Ensure the dough temperature is maintained between 24°C to 26°C.
4. Allow the dough to bulk ferment for 20 minutes, covered with a cloth or plastic sheet.
5. Lightly grease the sheet pans with olive oil. Transfer the dough to the pans and gently stretch it to fill the surface evenly.
6. Rest the dough in the tray for 10 minutes. Dimple the dough using oiled fingertips to create characteristic impressions.
7. Drizzle olive oil generously over the surface and sprinkle sea salt flakes and optional herbs.
8. Proof the dough for 35 to 40 minutes at 32°C with 85% relative humidity until visibly risen and airy.
9. Bake at 220°C to 230°C in a deck oven for 20 to 25 minutes or until golden brown with a crisp crust.
10. Remove from the oven and cool for a minimum of 20 minutes on a rack before slicing or serving.
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