A family favourite

What you’ll need

2 tsp yeast

3 cups (465g) flour

1 tbsp sugar

1 tsp salt

3 Tbsp Neudorf Olive Oil (plus extra to oil tray)

1 1/2 cups water

Preparation Instructions

Make dough by hand or in breadmaker

Allow to rest for 15 minutes and then turn out onto a well oiled oven tray

Flip over until covered in oil and then spread dough into shape (approximately 4cm thick). Dimple the surface and sprinkle with rock salt

Allow to rise for 20 – 25 minutes

Place in preheated oven (200c) and bake for 20 – 25 minutes or until golden on top and sounds hollow when tapped

The bread is best eaten hot and accompanied with olive oil for dipping

Neudorf Olives, Upper Moutere Nelson