Prep. Time: 15′ (1h wait) Baking Time: 35′ Serves 8
Ingredients
- 6 cups strong four
- 4 tbsp. extra-virgin olive oil
- 1 sachet dry yeast powder
- ½ tsp. sugar
- 1 tsp. salt
- Lukewarm water, as necessary (approximately 1 ½ cups)
- 3 tomatoes, ripe and firm
- 2 onions
- 2 bell peppers, different colors
- ¼ cup extra-virgin olive oil
- 1 tsp. oregano
- Some chopped olives
- Some rock salt
- Freshly ground pepper
Instructions
- Sift flour into a bowl and sprinkle in the dry yeast and sugar.
- Pour the olive oil and rub the mixture between fingers until you have a crumbly consistency.
- Gradually add the water and salt, and knead until dough is unified and supple, but not sticky.
- Place dough in a lightly oiled bowl, cover with plastic wrap or a cloth and set aside for about 45 minutes to 1 hour until the dough rises and doubles in size.
- In the meantime, deseed the tomatoes, cut into small chunks (remove tomato skin if desired) and drain on absorbent kitchen paper.
- Chop the onions and bell peppers into even-sized chunks.
- Once the dough has doubled, brush a 36cm rectangular pan or a shallow baking dish with olive oil before placing it inside.
- Spread out the dough with your fingers until it covers the entire surface of the pan.
- Place the chopped vegetables, tomatoes, onions, bell peppers and finely chopped olives on the dough.
- Sprinkle with oregano and season.
- Drizzle with olive oil and cook on the lower rack at 200 °C for about 35 minutes, or until golden.
Enjoy!
Source: Argiro Barbarigou
