6-8 breads

Ready In:

10mins PLUS 1 hour proof

Good For:

Sandwiches, lunch, breakfast, dinner.


  • 750g strong flour
  • 110g sourdough starter (optional)
  • 375ml warm water
  • 10g dry yeast
  • pinch sugar
  • 15g salt
  • 60ml olive oil

Step by Step Instructions

Step 1

In a small bowl, mix half the water with the yeast and sugar. Leave for 5mins.

Step 2

Pour flour into a medium sized mixing bowl (or mixer with dough hook if you have one). Mix the salt through the flour and then make a well in the flour mixture. 


Step 3

Pour the yeast mixture, rest of water, and olive oil. Using a large spoon, mix from the centre of the well, mixing and adding more flour from the sides as you do.

Once the mixture is too stiff for mixing, pour onto a clean bench and continue to mix and incorporate all the ingredients. Add more flour if the mixture is too wet.

Step 4

Start kneading the dough and knead for 10min until soft, elastic, and with a smooth finish. Move into an oiled bowl which should be at least double in size to the dough. leave to ferment for up to an hour or when doubled in volume.


Step 5

Push the air out of the dough and break into 6-8 even sized pieces. Roll into rough circles, 1/2cm in thickness. Finish with any flavours you like. 

I suggest watching the video below to better understand my method of starting the dough in a pan before finishing in a hot oven at 190C. If you haven’t subscribed to my channel, this is the perfect opportunity. 

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