Ingredients
- 500 g strong white bread flour
- 2 tsp Sea salt
- 7 g dried yeast (sachet)
-
5 tbsp
Olive oil
Alternative: vegan butter
- 325 ml Water (lukewarm)
- 2 piece fresh rosemary (sprigs, chopped)
Instructions
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Mix flour, salt, and yeast in a large bowl. Add 4 tbsp olive oil and 325ml warm water. Mix until dough comes together.
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Knead the dough on a floured surface for 10 minutes until smooth and elastic.
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Place dough in an oiled bowl, cover, and leave to rise for 1 hour until doubled in size.
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Knock back the dough, knead briefly, and press into a shallow oiled baking tin. Cover and leave to rise again for 30-40 minutes.
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Heat oven to 220°C. Use fingers to make dimples in the dough, drizzle with remaining oil, sprinkle with rosemary and sea salt.
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Bake for 20 minutes until golden brown. Remove from oven and cool slightly before serving.
Reviews & Comments
I will try that. Thanks.
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