This is truly lovely. The kind of thing you like just being at the same table with. The strawberries must be incredible — sweet and bursting with flavour. If yours are not, you may need more sugar. You can serve this as a snack or for breakfast, it’s something between a sweet and a bread.
Crumble the yeast into a large bowl and stir in the water with 1 heaped tablespoon of the sugar. Add the flour and salt and knead lightly dipping your hands in a little flour if necessary to give a soft, stickler than usual dough.
Flick a little water over a good-sized baking tray (about 33 x 30 cm/13 x 12 inches). Line with a piece of baking paper, ironing the paper down with your hands so it sticks. Dribble the olive oil on and spread this over the paper (with your hands if you like, for your skin to benefit from the great properties of olive oil). Now put the dough on the tray and begin to spread it to completely cover the tray. It probably won’t cooperate immediately, so stretch it to perhaps halfway, then leave it for 5 minutes or so and go back to it after its rest. Stretch and press it with your palms to edge it out to the sides of the tray. Cover with a high cake net if you have one and then a tea towel, or a similar system so that the dough won’t touch the cloth. Leave it in a warm draught-free place to rise, about 1-1½ hours.
Meanwhile, rinse the strawberries and remove their green hats. Leave small ones whole, halve medium-sized ones and cut large ones into thirds. Put them in a bowl and scatter with 2 heaped tablespoons of sugar. Turn them through gently and leave at room temperature, covered.
© 2012 All rights reserved. Published by Murdoch Books.