Original Recipe:

Alison Holst

Ingredients

2 tsp active dried yeast
2 tsp sugar
1 cup lukewarm water
1 tbsp oil
2 cups high-grade flour
1 tsp salt

Method

Mix the yeast, sugar, and lukewarm water together in a bowl. Add the oil and leave to stand.

Warm the flour in the microwave for 45 seconds on high. When the yeast has become frothy, mix it into the flour. Dust the bench, and your hands with flour. Knead until the dough no longer sticks to your hands and to the bench, and then return it to the bowl. Put it in the microwave for 1 minute on low, and then let it rest for 10 minutes in the microwave, then repeat it for 1 minute on low, and then let it rest again for 10 minutes.

Transfer the dough to a large sponge roll tin, which has been greased with oil. Flour your fingers, and make finger hole depressions in the dough, not all the way through to the tin. Sprinkle garlic salt liberally over the dough, then drizzle 3 tbsp of olive oil over it, rotating the tin around so all the depressions get olive oil in them. Heat the oven to 220°c. Place the tin on top of the oven, so it can rise while the oven is heating up. Bake for 10 minutes.

Serving Suggestion: Serve with soup.

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