Recipes

Recipe created by Nicolette Stathopoulous

Step 1

In a small bowl, stir together the warm water, yeast and honey until the honey has dissolved. Allow to sit for 5 minutes.

Step 2

In a large bowl, add the flour and salt and stir to combine. Add the yeast mixture and olive oil and stir until just combined. Scrape down the sides of the bowl, cover with plastic wrap and leave aside for 12 hours or overnight until doubled in size.

Step 3

When the dough is ready, drizzle the Wiltshire Champagne Gold Large Roasting Pan with olive oil and line with baking paper. Flip the dough into the pan, drizzle with more olive oil and pull the dough out to the sides of the pan.

Step 4

Using your fingers, press into the dough to create holes and pull outwards towards the sides of the pan. Make the brine by combining the warm water and salt, then pour over the top of the dough. Allow to proof for a further 45 minutes.

Step 5

Decorate the dough with your chosen herbs and vegetables to create a garden scene or any pattern you like — try chives, parsley, cherry tomatoes and sesame seeds. Press them gently into the dough to sit in place.

Step 6

Bake at 200°C for 45 minutes or until cooked through and golden. Remove from the oven, drizzle with olive oil and serve as a stunning Easter table centrepiece.