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