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Delicious salty bread, garnished with rosemary and drizzled with olive oil, what’s not to love!
500g (3 cups) white bread flour
7g (2 tsp)dried fast action yeast
2 tsp fine sea salt
5tbsp olive oil (+ extra for serving)
1tsp course sea salt
1/4 bunch rosemary
§ Measure out the flour into a large mixing bowl. Add the yeast on one side of the bowl, and the salt on the other side. This prevents the salt from inhibiting the yeast
§ Make a well in the middle of the flour bowl and mix the oil with 350ml of lukewarm water
§ Add the water & oil to the flour and combine to create a sticky dough
§ Turn out onto a well floured surface and knead for 5–10mins, until the dough is elastic and less sticky
§ Place in a clean bowl, cover with cling film or a tea towel and prove in a warm area for 1 hour
§ Oil a 25x35 cm tin and knock the air out of the dough
§ Stretch the dough to the size of the tin, cover and leave to prove for another 30 mins
§ Preheat the oven to 220C/430F and dimple the bread dough with your finger tips
§ Mix 2 tbsp of oil with 1 tbsp warm and the course sea salt and drizzle over the dough
§ Bake for 20–25 mins until golden brown.
§ Wait until the bread is cool before slicing into squares
Pour a glass of wine and enjoy!