Here is a recipe for one of my favourite breads.
500g strong white flour
1 pack (7g) dried yeast
300ml warm water
4 tbsp good quality olive oil, plus extra for drizzling
3-4 rosemary sprigs
- Large pinch of sea salt
- Sift the flour, yeast and salt together in a bowl.
- Mix the oil and warm water together and pour onto the flour mix.
- With clean hands, combine the ingredients and then knead on a floured board for at least 10 minutes. The dough starts off very wet and sticky, but it will become elastic and smooth.
- Form the dough into a ball and place it into a greased bowl. Cover the bowl with greased cling film and set aside in a warm place. Leave the dough to rise for at least an hour, until it has doubled in size.
- Remove the dough from the bowl, and then lightly knead on a lightly floured surface for about 1 minute.
- Place the dough in a large baking pan and gently shape to fit the pan.
- Sprinkle the rosemary leaves as evenly as possible over the top.
- Cover the baking pan with greased cling film and set aside in a warm place for 30 minutes to proof again.
- After the 2nd proofing, with the tips of your fingers, make dimples into the dough, pushing in some of the rosemary.
- Drizzle over the olive oil.
- Bake in a preheated oven, Gas mark 6, for 25 minutes, until the crust is golden brown.
- Remove the bread from the pan and cool on a wire rack.