First, make the dough by kneading all ingredients, except the sea salt and rosemary, into a pliable dough in a bowl. Continue to knead the dough on a floured surface for approx. 10 minutes. This is necessary as all the kneading will help the dough rise better. Pour a dash of olive oil into a bowl, rotate the bowl so that all sides are coated with oil.
Place the dough ball in the bowl and cover with plastic wrap. Put in a warm place. Allow to rise for one hour or until the volume has doubled.
Light one gas burner on your stove top and place the capsicum on it. Allow the skin to turn black. Turn the capsicum over every once in a while so that all sides are scorched. Place in a plastic bag and set aside for about 30 minutes. Remove the capsicum from the bag and rub off the skin under running water. Quarter and remove the seeds. Place the capsicum with the goat’s cheese, mint leaves and jalapeño peppers in a food processor and blitz.
Remove the dough from the bowl and knead again. Grease a baking sheet with olive oil and roll out the dough into a flat square ‘pizza’. Use your hands to push it out further. This untidy ‘imprecise’ aspect is part of the deal. Place the dough on the baking sheet and using your fingertips make a lot of ‘dents’ in the dough. Sprinkle the bread with coarse salt and rosemary. Leave to stand for 30 minutes and bake for approx. 25 minutes, or until golden yellow, in an oven preheated to 180°C (350°F/Gas 4).
Allow the bread to slightly cool off. Cut into small squares measuring approx.
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