Make this dough at the weekend, then keep it chilled for three days. Use it in our recipe for roasted lemony broccoli & mascarpone flatbreads
Nutrition: per serving
Combine the dried yeast and caster sugar with warm water, stir well, then leave for 5 mins until foamy. Tip in the plain flour, salt and olive oil. Mix with a wooden spoon or use a dough hook and a stand mixer. Knead for 10 mins until smooth and shiny. Cover and leave to rise in a warm spot for 1-2 hrs. Punch the dough once lightly to deflate, bring back into a ball, then transfer to a lightly oiled container and set aside in the fridge until needed. Will keep chilled for up to three days.
Use this to make our roasted lemony broccoli & mascarpone flatbreads.
