Chilli and Cheese Crusty Bread

Step 1/13

• 3 Grams- active dry yeast
• 1⅓ Grams- sugar
• 100 ML- warm water

• stand mixer with dough hook

Combine yeast, sugar and water in a bowl and leave to sit for 5 minutes, until the yeast has started foaming (this is it proving)

Step 2/13

• 3⅓ Grams- salt
• 120 Grams- all purpose flour

Add the flour and salt and mix until all combined (it is a very wet dough so will still be runny)

Step 3/13

• ⅓ Chopped chilli
• 40 Grams- grated cheese
• 10 Grams- chopped olives
• ⅓ Roasted pepper

Add your chosen flavours (either chilli and cheese or olives and roasted pepper) to the dough and mix until the toppings look evenly spread

Step 4/13

Coat the dough with flour (still in the bowl), turning it over in the bowl but not kneading he flour in, until the dough is all coated.

Step 5/13

Cover the bowl with cling film and leave to prove for 1 hour

Step 6/13

Once the dough has risen, lightly flour a work surface and tip the dough onto the surface- it is still a very wet and sticky dough so may need some help leaving the sides of the bowl)

Step 7/13

Don’t knead the dough or knock the air out!

Step 8/13

Sprinkle flour on top of the dough and fold the dough (envelope style) into its centre, repeating the process around 4 times.

Step 9/13

Coat a clean bowl with flour and place the dough (seam down) into the bowl, leaving it to rest for 30 mins

Step 10/13

Whilst the dough is resting, set the oven to 200 degrees and place a Dutch oven (i use the dish from a slow cooker with a makeshift foil lid on top) into the oven

Step 11/13

After 30 mins, tip the dough (it should come away from the edges this time) onto a piece of greaseproof paper and place the greaseproof into the dish (Dutch oven)

Step 12/13

Cook for 30 mins with the lid on and then after 30 mins, take the lid off and cook for an extra 15 mins

Step 13/13

After 45 mins, take the bread out of the dish and leave to cool on a cooling rack

Enjoy your meal!