Ingredients

The following ingredients have 4 Servings
  • 1 1/2 teaspoons dry yeast
  • 1/2 teaspoon caster sugar
  • 2 cups (300g) strong baker's flour
  • 3/4 cup (110g) wholemeal flour
  • 1 teaspoon ras el hanout
  • 1 teaspoon salt
  • 1/3 cup (80ml) olive oil
  • 2 tablespoons lemon juice
  • 1 garlic clove, crushed
  • 1 cup baby rocket leaves
  • 1/2 cup each chopped flat-leaf parsley and coriander leaves
  • 1/4 preserved lemon, rind only, chopped
  • 1/4 cup (30g) green olives, pitted, sliced

Instruction

  • Place yeast and sugar in a bowl, add 1 cup (150g) of the baker's flour and 1 cup (250ml) lukewarm water. Set aside for 15 minutes or until lots of tiny bubbles appear on the surface.
  • Sift remaining 1 cup (150g) baker's flour, the wholemeal flour, ras el hanout and salt into a bowl. Add the yeast mixture and stir well to combine. Turn onto a floured surface and knead until smooth or mix with an electric dough hook for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and set aside in a warm place for 1 hour or until doubled in size. Use your fist to knock back. Place dough on a 30cm baking or pizza tray and press out to a 30cm circle. Use a fork to prick holes in the dough. Cover and set aside for 10 minutes.
  • Preheat the oven to 200°C.
  • Bake bread for 20-25 minutes.
  • Whisk together the oil, lemon juice and garlic, combine with rocket and fresh herbs, season with salt and pepper. Toss in the preserved lemon and olives.
  • Remove bread from oven and set aside to cool slightly. Cut into wedges and serve with the salad.