Ingredients
• 400g plain our
• 100g fine semolina
• 2g sea-salt flakes
• 380ml warm water
• 7g dried yeast
• 1⁄2 tsp caster sugar
• 1⁄4 cup extra virgin olive oil
• Extra plain flour, to dust
• Extra olive oil, to grease
• Extra semolina, to dust
• 2 x 250g punnets strawberries, hulled, sliced into rounds
• 1 Tbsp balsamic vinegar
• 1⁄3 cup icing sugar mixture
• 1⁄2 cup basil leaves
Method
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Combine flour, semolina and salt in a large bowl. In a medium jug, combine warm water, yeast, sugar and oil. Set aside for 3 minutes or until foamy.
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Make a well in centre of flour mixture and gradually pour in yeast mixture. Using your hands, gradually combine ingredients to form a dough.
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Turn out dough onto a lightly floured surface and knead for 5 minutes or until smooth. If dough is too sticky to work with, add up to 100g extra flour.
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Lightly grease a large bowl with extra oil. Transfer dough to bowl, then cover with plastic wrap. Set aside in a warm and dry place for 45-60 minutes or until dough has doubled in size.
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Dust an oven tray with extra semolina. Turn out dough onto prepared tray and shape into a rough oval. Dust with a little more extra semolina, cover with a clean dry tea towel and set aside to prove for 20 minutes.
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Meanwhile, preheat oven to 180°C. Toss strawberry rounds with vinegar and 2 Tbsp of the icing sugar in a large bowl.
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Stud dough with strawberry rounds, poking into indentations to stop dough from rising while baking. Dust with 1 Tbsp of the remaining icing sugar and drizzle over a little of the bowl juices from strawberries. Bake for 25-30 minutes or until golden.
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Dust with remaining sugar and scatter over basil leaves. Slice into pieces and serve.
