Cover with a damp tea towel or lightly oiled cling film and set it aside to prove. Work quickly so that the mixture doesn’t stick to your hands – if it does get too sticky you can add a little flour to your hands.Ĭlean and lightly oil your mixing bowl and put the dough back into it. Do this for about 4 or 5 minutes until the dough is smooth and stretchy. Kneading in this way stretches the gluten and makes the dough elastic. Now use your hands to knead the dough: push the dough out in one direction with the heel of your hand, then fold it back on itself. Do this several times until the dough is very lightly coated all over in olive oil. Turn out your dough onto the greased work surface (make sure you have plenty of space).įold the far edge of the dough into the middle of the dough, then turn the dough by 45 degrees and repeat. Use about a teaspoon of oil to lightly grease a clean work surface (using oil instead of flour will keep the texture of the dough consistent). Keep going until the mixture forms a rough dough. Mix with your fingers to make sure all of the ingredients are combined and use the mixture to clean the inside of the bowl. You may not need to add all of the water, or you may need to add a little more – you want a dough that is well combined and soft, but not sticky or soggy. Continue to add water a little at a time, combining well, until you’ve picked up all of the flour from the sides of the bowl. Stir all the ingredients with a spoon to combine.Īdd half of the water and turn the mixture round with your fingers. Add the yeast at one side of the bowl and add the salt at the other, otherwise the salt will kill the yeast. Put the flour into a large mixing bowl and add the butter.
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