This easy bread recipe adapted from one on BBC Good Food makes a fantastic vegan lunch, plus all of the ingredients can be sourced plastic-free. It’s a fun one to make with the kids and takes about 2.5 hours from beginning to end. Change the topping to suit your taste. Plain onion, sundried tomatoes or olives are all good.
500g strong white bread flour
7g dried fast action yeast
2 tsp salt
5 tbsp olive oil
1 red pepper
large sprig rosemary
1 tsp rough ground salt
Put the flour into a large mixing bowl and mix the dried yeast into one side and the salt into the other, to prevent the salt killing the yeast. Then mix everything together.
Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water)
Knead the dough for 5-10 minutes until it is soft, elastic and less sticky.
Put the ball of dough in a clean bowl, cover with a tea towel and leave in a warm place (40°C oven is perfect) to prove for an hour until it has roughly doubled in size.
Meanwhile fry the onion and pepper until cooked.
Oil a shallow baking tray (25 x 35cm) tip the dough onto it and stretch to fill the tray.
Press the cooked pepper and onion gently into the surface of the dough, cover with a tea towel and leave to prove for a further 35-45 minutes.
Preheat the oven to 220°C/Fan 200°C/Gas 7.
Push your finger into the dough to make deep dimples. Mix together 1.5 tbsp olive oil and 1 tbsp water and drizzle or brush over the top of the dough.
Push sprigs of rosemary into the dimples and sprinkle with the rough ground salt.
Bake for 20 minutes or until golden.
While the bread is still hot, drizzle with more olive oil and cut into rectangles to serve.