Filter by



Preparation : 15 min Resting : 2 hr
Cooking : 20 min Equipment :
Difficulty :
Rating :
 0 rates
Download the recipe :

Serves 6 :
500 g strong white bread flour
1 tsp salt
1 level tsp sugar
2 sachets quick yeast
2 tblsp olive oil
300 ml water
Olive oil for drizzling
Fine sea salt
1 tblsp chopped rosemary
15 small sprigs rosemary
1Mix oil and water. 
2Put salt, sugar, dried yeast and flour into main bowl. Add water/oil. Run for one minute to knead.
3Leave to rise until doubled in size.
4Lightly oil a baking tin 36cm x 25cm approx. Flatten the dough into the baking tin, pushing the dough into the corners Leave to rise in a warm area for 1hr (dough will be spongey).
5With the round handle of a baking spoon press dimples into the dough, touching the bottom of the trays each time. Drizzle with oil. Sprinkle with chopped rosemary and sea salt. Push rosemary sprigs into dimples.
6Bake in a pre-heated oven, 220c/425f/ gas mark 7 for 20-25 mins or until risen and golden brown.
Chef’s tip

Place a leak proof vessel with 300ml approx of water in the bottom of the oven, when baking bread, for a lighter, crispy crust.


Click here