Ingredients
| 70ml extra virgin olive oil | |
| 595g plain flour | |
| 535ml water | |
| ¾ teaspoon active dry yeast | |
| 1 tablespoon flaky salt, plus extra for finishing | |
| NORI BUTTER | |
| 250g unsalted butter | |
| 2 nori sheets | |
| 1 tablespoon miso paste | |
| a pinch flaky salt |
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Instructions
| 1. | Coat a mixing bowl with the oil and set aside. |
| 2. | Using a mixer with the dough hook attached, combine the flour, water and dry yeast, then mix on high speed for 3 minutes. |
| 3. | Add the salt and mix for 30 seconds more. |
| 4. | Transfer the dough to the mixing bowl with the olive oil. |
| 5. | Leave at room temperature to prove for 2 hours. |
| 6. | Line a 30cm x 25cm baking dish with baking paper. |
| 7. | Heat the oven to 220°C. |
| 8. | Once the dough has risen, transfer to the baking dish. |
| 9. | Make indentations into the dough with your fingertips, then allow to rise for 1 more hour. |
| 10. | Bake for 12 minutes, then rotate the pan 180 degrees and cook for a further 4 minutes or until a cake skewer comes out cleanly. |
| 11. | Serve with nori butter. |
| 12. | NORI BUTTER |
| 13. | Place all ingredients into a food processor and blend until well combined. |
| 14. | Transfer to a small container and store in the fridge. |
| 15. | Allow to come to room temperature at least an hour before serving. |
Food and recipe styling Rob Hope-Ede / Photography Tony Nyberg