You will need:
275 ml water
500g strong plain flour
2 tbs olive oil
1 tsp salt
1 sachet (about 1½ tsp) easy blend yeast
a large handful of fresh thyme, woody stalks removed and coarsely chopped
2 tbs juniper berries, coarsely crushed in a mortar and pestle
plus olive oil and salt flakes to finish.
Place your ingredients in your bread machine in the order recommended for your machine - mine starts with the liquid and ends with the yeast, but they vary. Set it to the dough setting and start the machine, checking after 10 minutes or so to make sure the dough looks to be a good texture, and adding water or flour if needed.
Prepare a baking tin by lightly greasing it. The tin I used is approx. 25cm x 20cm and 5cm deep.
When the dough is ready, tip it into the prepared tin and punch it down with your knuckles, spreading it over the tin at the same time until it fills the tin roughly evenly, with lots of knuckle indentations on the top. Drizzle olive oil over the top, allowing a little to pool in the indentations, then sprinkle with flaked sea salt. Cover with oiled cling film and leave for about 45 minutes until risen and puffy.
Preheat the oven to 230C (fan 210C), 450F, gas mark 8. When the dough is ready and the oven hot, bake for 15-20 minutes until golden. Remove from the tin and check for doneness - you should hear a hollow sound when you tap the bottom. If not done, place back in the oven without the tin for another 5 minutes.
Cool on a wire rack, brushing with a little more olive oil while still hot.
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