Tools

• Kitchen Machines: Stand mixers, or hand blenders
• Accessories and Attachments: Spiral dough tool

Ingredients

Ingredients 1 
Flour  350 grams 
Sugar  1 Tbsp. 
Yeast  1.5 tsp. 
Salt  0.5 tsp. 
Water  200 grams warm
Olive oil  2 Tbsp. 
 
Ingredients 2 
Garlic clove   1 
Sea salt  1 tsp. 
Parsley  1 tsp. 
Rosemary  1 tsp. 
Olive oil  6 Tbsp. 
 
Ingredients 3 
Tinned artichokes  190 grams 
Pitted green olives  100 grams

Method

Prep. (Before you begin) 

1- Add Ingredients 1 into a jug.
2- Peel and coarsely chop the garlic.
3- Destem and finely chop the herbs.

Getting started

1- Flour the baking tray.
2- Fit the Spiral dough tool to the machine.
 
Stage 1 
 
 1- Add the first 4 of Ingredients 1 (flour, sugar, yeast, salt) into the Mixer bowl.
 2- Attach the Mixer bowl to the machine, fit the splash guard.
 3- Start the machine on speed Min.
 4- Carefully pour the last of Ingredients 1 (oil, water) to the bowl.
 5- Mix on speed Min for about 2 minutes. 
 6- Knead on speed 1 for about 5 minutes until you have a smooth elastic ball of dough.
 7- Cover with a damp tea towel.
 8- Leave to prove for 1 hour or until doubled in size.
 9- Mix on speed Min for about 1 minute.
10- Place the dough on to a lightly floured surface. 
11- Divide the dough into pieces.
12- Roll each piece into 12 cm circles and place on to the baking tray.
13- Cover with lightly oiled plastic wrap. 
14- Let prove for 30 minutes. 
 
Stage 2 
 
1- Add the first 4 of Ingredients 2 (garlic, salt, herbs) to the pestle and mortar.
2- Grind to a rough paste. 
3- Add Ingredients 2 (oil) and mix.
4- Pre heat the oven to 200°C.
5- Remove the plastic wrap and press your fingers into the dough to make dimples.
6- Leave to rest for 10 minutes. 
 
Stage 3 
 
1- Add Ingredients 3 (artichokes, olives) on to the dough.
2- Press them into the dough slightly. 
3- Spoon over the garlic and herb oil. 
4- Bake for 25 minutes at 200°C.
5- Serve.
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