Ingredients

• 6 Sundried Tomatoes
• 100g Butter
• 4 sprigs Fresh Basil Leaves
• 500g Plain Flour
• 2 tablespoons Baking Powder
• 2 teaspoons Salt
• 1 pinch Caster Sugar
• 260g Water
• Salt as needed
• 2 tablespoons Olive Oil

Tools

• Oven
• Parchment paper
• Cooling rack
• Cooking Chef XL
• Baking tray - large
• Cooking chef xl bowl
• Lightly floured surface
• Medium bowl

Method

1. Grease and line a clean baking tray with parchment paper then set aside
2. Attach the Dough Tool
3. Add plain flour, baking powder, salt, caster sugar and water to the Cooking Chef XL Bowl
4. Lift the Cooking Chef head and fit the heat shield
5. Knead with splashguard fitted - 1 min, Speed Min
6. Then add sundried tomato to the Cooking Chef XL Bowl
7. Knead with splashguard fitted - 9 min, Speed 1
8. Remove the dough from the Cooking Chef bowl
9. Lightly grease the Cooking Chef bowl
10. Return the dough to the Cooking Chef bowl
11. Remove the Dough Tool
12. Prove with splashguard fitted - 30 min, 30°C, Speed OFF
13. Pre-heat oven - 200°C
14. Transfer content of Cooking Chef XL Bowl to lightly floured surface
15. Cut equal pieces
16. Flatten and roll into an oval shape
17. Transfer shaped dough to baking tray
18. Top with sundried tomato, salt and olive oil
19. Bake - 30 min, 200°C
20. Remove from oven and let cool
21. Transfer onto cooling rack and let cool
22. Add butter and fresh basil leaves to a clean medium bowl
23. Mix until combined
24. Serve

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