Ingredients
500g strong white bread flour7g sachet fast-action dried yeast
2tsp Cornish Sea Salt Flakes, plus extra for sprinkling
4tbsp olive oil, plus extra for greasing
Few springs rosemary
Instructions
- Measure the flour, yeast and salt into a large bowl, and mix well. Make a well in the centre, pour in 350ml warm water with 2tbsp of oil. Mix quickly and thoroughly to incorporate all of the flour.
- With lightly oiled hands, tip the dough onto an oiled work surface and knead until smooth and springy (about 10 minutes). As this is a very soft dough, it will be easier to mix with an electric dough hook (for about 5 minutes). Lightly oil a large clean bowl and tip in the dough. Cover the bowl with a tea towel or clingfilm, and rise for 1 hour, until doubled in size.
- Oil a large baking tray. Roll the dough onto the tray, so it’s roughly 20x30cm, you might need to use your fingers to stretch the dough. Cover the bread loosely with lightly oiled clingfilm and leave to rise for about 30-40 min until risen and puffy.
- Preheat oven to 200°C (180°C fan). Push indents into the dough using your fingertips, and poke in a few rosemary sprigs. Drizzle over the remaining 2tbsp olive oil and sprinkle over the sea salt flakes. Bake for 20-30minutes until golden, and the bread sounds hollow when tapped. Allow to cool on a wire rack.
