I am definitely making this again! I think I could have eaten this whole loaf to myself, though I had to fight the kids for even a small section of it. It would go with so many meals, its a perfect sharing bread. I made 2, one to go with our pasta supper tonight, and one to dip into the veggetable soup at lunch. I used my electric hand mix, with the dough hooks attached, to make the dough so it was quite easy & relatively mess free. I only realised the other day that my hand mixer had dough hooks! Makes bread/pizza making so much easier - and it was quite a cheap mixer too! I still covet a nice shiney Kitchen Aid though :D
- 500g strong white bread flour
- 5g powdered dried yeast
- 10g fine salt
- 325ml warm water
- About 1 tbsp olive oil, plus extra for coating
- To finish
- A generous drizzle of olive oil
- A sprinkle of flaky sea salt
- A couple of rosemary sprigs, leaves stripped and finely chopped
Or, to use a food mixer: fit the dough hook and add the flour, yeast, salt and water to the mixer bowl. Mix on low speed until evenly combined, then add the oil and leave to knead for about 10 minutes, until smooth and silky.
Shape the dough into a round and coat with a little extra oil. Leave to rise in a clean bowl, covered with a plastic bag. When it has doubled in size, tip it on to the work surface and press into a rough rectangle. Place in a lightly oiled shallow baking tray, measuring about 26 x 36cm. Press the dough in with your fingers, right into the corners. Now leave to rise, covered, for about half an hour.
Preheat your oven to 250°C/Gas Mark 10, or as high as it will go. When the bread looks puffed up and airy, use your fingertips to poke deep holes across the whole surface, almost to the bottom. Drizzle the top generously (but not swimmingly) with olive oil and sprinkle with salt and rosemary. Bake for about 10 minutes, then turn the oven down to about 200°C/Gas Mark 6 and bake for a further 10 minutes.