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Ingredients
- 15 gm fresh yeast
- 280 ml water ( room temperature )
- 6 Tbsp. extra-virgin extra virgin olive oil (6 to 7)
- 2 tsp sea salt
- 2 Tbsp. finely minced fresh rosemary plus extra sprigs
- 500 gm unbleached white bread flour ( I often use pasta flour)
- 2 tsp coarse sea salt extra flour for dusting extra oil for greasing bowl
Directions
- * To use easy-blend dry yeast:-Add in one 7g sachet with the minced rosemary Put all liquid in the bowl at once and proceed with the recipe
- a roasting or possibly baking tin, about 25cm x 35cm
- makes 1 loaf
- 1/ Cream yeast to a smooth liquid with half the water.
- 2/ Add in 3 tbsp oil and the remaining water.
- 3/ Add in salt, minced rosemary and half the flour.
- 4/ Beat into the liquid with your hand.
- 5/ When combined, work in sufficient of the remaining flour to make a soft but not sticky dough.
- 6/ Knead for 10 mins till smooth and silky (or possibly 5 mins slowly in a mixer with a dough hook).
- 7/ Leave to rise (doubled in size) at cold to normal temperature in a lightly oiled mixing bowl, covered with a damp tea towel - about 2 hrs.
- 8/ Knock back and shape into a rectangle, then press into the base of the tin. Push into the corners and even out.
- 9/ Cover and let rise till about doubled (about 45mins).
- 10/ Flour fingertips and make 1 cm dimples in the dough at regular intervals.
- 11/ Cover and let double again - about an hour (I find it takes less time).**
- 12/ Press sprigs of rosemary into the dimples and fill with extra virgin olive oil.
- 13/ Sprinkle with sea salt.
- 14/**Bake in a pre-heated oven at 220C (425F) Gas 7 for 20-25mins or possibly till golden then cold an a wire rack.
- I love this with strong cheese!
- For variations try :-OlivesCherry tomatoesSun-dry tomatoes
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