This is one of my favourite Italian breads, done right it’s fluffy, light and rich with olive oil.
After you’ve tried this 15 minute to make easy peasy bread you’ll never buy a supermarket cardboard one again!
Add olives, sunblush tomatoes, anchovies or just keep it simple with rosemary.
Serves 8
Ingredients
500g strong white bread flour
4 tbsp olive oil
360ml tepid water
7g dry active yeast
7g fine table salt
1 Tsp sea salt
8 small sprigs rosemary
Before you start please note this is a wet dough, don’t be alarmed, its tricky to knead, but persevere, it will work I promise!
Method
Add flour, salt, yeast, 4 tbsp olive oil and ¾ of the water to a large bowl, claw together adding more water as you go. The dough shouldn’t be soggy but a loose dough.
Add a drizzle of olive oil to the work top and knead for 10 minutes.
Pre heat the oven to 220c while your dough rises.
Press the dough down into a lined baking tray and place the whole tray in a plastic bag for 1/2hr to rise.
Uncover the baking tray and push the rosemary sprigs at even intervals, then comes the satisfying bit… poke holes all over the dough leaving deep dimples.
Scatter sea salt all over the risen dough then drizzle with olive oil.
Bake for 15-20 minutes or until golden.
Drizzle again with olive oil and serve warm and fluffy.
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