The Artisan Dual Fuel oven gives you the flexibility of wood or gas - ideal for breads that want a gentler bake than pizza.
Ingredients
- 500g strong bread flour
- 10g fine salt
- 7g instant yeast
- 400ml lukewarm water
- 4 tbsp extra virgin olive oil, plus more for the tin
- 2 sprigs fresh rosemary
- Flaky sea salt
Method
- Mix flour, salt and yeast. Add water and 2 tbsp oil. Stir to a sticky dough, then knead lightly until smooth. Prove 1 hour.
- Oil a shallow tray generously. Tip in the dough, stretch to fill, cover and prove another 45 minutes.
- Preheat the Artisan to about 220-240°C (wood or gas).
- Dimple the dough with oiled fingers. Drizzle remaining oil, scatter rosemary and flaky salt.
- Bake 18-22 minutes until golden and crisp at the edges. Cool slightly on a rack.
Tip: If using wood, bank the fire to one side for a more even bake.