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Ingredients
2 teaspoons active dry yeast
1 1/3 cups water
17 2/3 ounces (2 cups + 1 Tablespoon + 1 teaspoon)
bread flour
1 1/2 teaspoons salt
3 tablespoons olive oil
Filling and Topping
7 1/16 ounces gorgonzola, crumbled
7 1/16 ounces mozzarella cheese, sliced
1/4 cup fresh basil leaves
1/2 teaspoon coarse salt
3 sprigs rosemary, stems removed
1/4 cup olive oil
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Instructions
Sprinkle yeast into 200ml of the water in a bowl. Let
sit 5 mins; stir to dissolve.
Mix about 3/4 of the flour with salt together in a large
bowl. Make a well in the centre and pour in the yeasted
water and olive oil.
Mix in the flour. Stir in remaining water to make a
sticky dough, using a wooden spoon.
Add the remaining flour, if needed, 1 tablespoon at
a time, to form a knead-able dough. Turn dough out onto
a lightly floured surface. Knead until smooth, silky
and elastic, about 10 minutes. (you can add more flour
if necessary, 1 tablespoon at a time) Put the dough
in an oiled bowl and cover with plastic wrap/tea towel.
Leave to rise until doubled, 1 1/2- 2 hours.
Knock back and divide the dough into 2 equal pieces.
Chafe for 5 minutes.
Chafing: Form each piece into a ball by cupping your
hands gently around it.
Apply a light, downwards pressure to the sides, while
simultaneously rotating the dough in a steady, clockwise
motion. Continue until the dough forms an even, round
shape. This action is called CHAFING. Leave to rest
10 minutes.
Roll out each piece of dough into a 9 inch round. Place
one round on an oiled baking sheet. Arrange the cheeses
and basil on top, then seal the filling using the second
round. Cover the dough loosely with a tea towel. Prove
until doubled, about 30 minutes.
Using your fingertips, lightly press into the surface
of the dough to form dimples about 1/2 inch deep. Sprinkle
with coarse salt and 1 tablespoon of olive oil. Top
with rosemary leaves.
Bake in a preheated oven at 400°F/200°C for
30-45 minutes until golden. Drizzle immediately with
remaining olive oil, and serve warm.
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