- Yield : 1 batch
- Prep Time : 1:20 h
- Cook Time : 30m
- Ready In : 1:50 h
This simple, rustic bread makes a great partner to salads and antipasto.
- 500g flour, plus extra for dusting
- 2 tsp salt
- 7g fast-action dried yeast
- 80ml olive oil, plus extra for drizzling
- 150-250ml warm water
- vegetable oil, for oiling
- 1 bunch fresh rosemary
- large pinch sea salt
Dust a large flat baking tray with flour.
Put the flour into a large bowl, add the salt and yeast, then add the olive oil, plus enough warm water to make a soft but not sticky dough.
The dough should feel quite loose and not tight and difficult to knead. If the whole amount is added it may appear that the dough is beyond repair, but gently kneading by way of scooping up the dough, scraping any sticky bits on the surface and slapping it back down again for a few minutes will see the dough begin to become ‘pillowy’ and more manageable.
The more water that can be added then the lighter the bread will be. Resist the temptation to add more flour as it will make the dough too heavy.
Knead the dough for 10 minutes by hand on a lightly floured work surface or for five minutes if using an electric mixer fitted with a dough hook. The dough will feel stretchy when pulled.
Shape the dough into an oval and place it on the prepared baking tray. Flatten it out into a circle. Cover the dough loosely with oiled clingfilm, making sure it is airtight. Preheat the oven to 200°C.
Leave the dough in a warm place for about an hour, or until it has almost doubled in size. With a floured index finger press holes in the dough at regular intervals, about 4cm apart in rows across the dough, pressing right down to the bottom.
Push the rosemary into the holes. Sprinkle some sea salt over the dough and place in the top third of the oven. Bake for about 25–30 minutes, or until the bread is well risen, pale golden-brown and feels hollow when tapped underneath.
Remove from the oven, drizzle with the remaining olive oil and leave to cool on the baking tray.