This is the perfect recipe for a lazy Saturday, when you want to have something delicious for your supper. You can stretch this recipe out on a non-stick tray until its about 1 centimetre think and then top with tomato sauce and mozzarella cheese for a focaccia pizza!

Also try red onion marmalade, brie and bacon to match perfectly with the Traditional Pale Ale in the recipe! This dough is really versatile so let your imagination run wild.

This recipe makes 2 Loaf tins, or 1 large tin. It freezes very well.

Ingredients

• 500 grams strong flour
• 30ml olive oil (plus 15ml extra to oil the tins)
• 1 bottle of Nirvana Traditional Ale, at room temperature (Any other Nirvana Ale or Lager will work)
• 20 grams yeast (dried is fine)
• 30 grams semolina
• 8 grams salt

Method 

1. Preheat the oven to 220 degrees. Ensure the windows are closed in the kitchen. You want to make the room as warm as possible so it helps the dough prove, or expand, developing flavour and texture.

2. Add the yeast, oil and beer to a bowl. Stir to dissolve the yeast. Don't worry if the oil is sitting on top of the liquid.

3. Mix the flour, semolina and salt together in a mixing bowl. 

4. Add the wet mix and turn on the mixer, or kneed by hand, until the dough is smooth and all the ingredients are incorporated. Continue to knead for 7-10 minutes until the dough is smooth and elastic. 

5. Cover the bowl with a cloth and place in a warm place to prove until double in size.

6. Brush the baking tins with the oil and decant the dough into the tins, without knocking out any of the air.

7. Brush the top of the dough with the olive oil and use your fingers to make dimples, again, trying to keep in as much air as possible.

8. Allow to prove in a warm area for 40 mins. 

9. Bake at 220 degrees for 25-30 mins until golden brown. Remove from the oven and place on a wire rack too cool before serving. 

10. Enjoy, with a nice cold Nirvana beer, some cheeses and charcuterie!