This moreish bread can be flavoured in many ways. Try topping with roasted garlic, fresh rosemary, olives, sun-dried tomatoes, grilled courgette or homemade pesto.


  • 170g warm water
  • 20g olive oil, plus more for greasing the dish or pan
  • 1/2 tsp salt
  • 200g plain flour
  • 2 tsp instant yeast
  • Optional ingredients: roasted garlic cloves, fresh or dried herbs, pitted olives, sun-dried tomatoes, cubed medium-hard cheese

Makes 1 large loaf


  1. In a large mixing bowl add the warm water, 20g olive oil, salt, flour and yeast
  2. Use a dough scraper to mix the ingredients together, then ‘knead’ the dough in the bowl with the dough scraper until dough is long and stringy; stir in any desired spices/herbs/cheese
  3. Add enough olive oil to either a roasting dish or oven-safe frying pan to liberally coat the dish; scrape the dough into the pan and gently press to the edges with oiled fingers; loosely cover with cling film and allow to rise for 1 hour
  4. Heat oven to 200°C fan-assisted
  5. Poke the risen dough with fingers to make indentation; if desired, fill indentations with additional olives, garlic, sun-dried tomatoes, and/or fresh herbs or whatever you fancy
  6. Bake 25-30 minutes, until the top of the bread is golden; allow to rest for 10 minutes, then remove from pan

BK Tips

  • Play with different herbs: woody herbs like rosemary work well, along with thyme and oregano
  • Be generous in oiling your pan: this is not diet bread!
  • This bread freezes well; after baking, allow the bread to come to room temperature; wrap well with cling film, then aluminium foil; store in the freezer for up to 3 months; allow to defrost in the fridge before eating