This is my favourite bread recipe ever! I make it about once a week and it always goes down a treat!
You Will Need:
For the topping
- 4 Tablespoons of Extra virgin olive oil (for the topping)
- 1 Tablespoon dried rosemary
- Fresh rosemary to garnish
- 4 Cloves of garlic, chopped
For the dough
- 300g Strong White Bread
- 7g dried Yeast
- 1 Teaspoon salt
- 3 Tablespoons extra virgin olive oil
- 175ml Warm water
Method:
- In a bowl measure out 4 tablespoons of olive oil and mix in the dried rosemary and garlic - then set aside to infuse.
- In a separate large bowl, measure out your flour, salt, yeast, and 3 tablespoons of oil, then add your water and stir into a dough.
- Knead on a floured surface for 10 minutes until the dough springs back when touched.
- Leave the dough to prove in an oiled bowl for 1 hour.
- Line a baking tray with baking parchment, then pinch and stretch the dough into the tray.
- Leave the dough to prove for a second time for 30 minutes.
- Then dimple the dough using your finger tips and pour over the infused oil and top with a spring of fresh rosemary. Bake in a 220oc oven for 15-20 minutes until golden brown.
Serve with oil and balsamic vinegar!
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