This delicious Italian bread turns a simple sandwich into a cafe-style feast. Pack with your preferred fillings, find a patch of sunlight to sit in and enjoy.
Serves 4
Prep Time: 10 minutes + 2.5 hours rising time
Cook Time: 20 minutes
Ingredients
8 tbsp olive oil
3 sprigs of fresh rosemary
300g strong white bread flour
7g sachet of yeast
1 1/2 tsp sea salt flakes
175ml warm water
Method
Pull the leaves from the rosemary and discard the stems. Mix the leaves in a bowl with 5 tbsps of the oil.
Put the flour, yeast and the remaining olive oil into a large bowl and add 1 tsp of the sea salt flakes. Gradually add the water and mix until you have a sticky dough.
Knead the dough on a lightly oiled or dusted surface for 8 minutes. It will seem sticky to start, but will gradually toughen and become smoother. Fashion it into a ball and sit it in a clean, lightly oiled bowl. Cover with cling film and leave to rise for 1 hour or until doubled in size.
Lightly oil a baking tray. Lightly punch down the dough, then place it on the baking tray. Gently stretch the dough out to form a rectangle or square - aim for around 25cms. Let it sit for another 30 minutes to rise.
Heat the oven to 220°C.
Use your fingers to make dimples in the dough. Drizzle the rosemary oil and leaves across the top of the dough and sprinkle the remaining salt.
Bake for 20 minutes or until golden brown. Cover loosely with foil as it cools.
Once cool (or slightly warm if you prefer), slice in half, add your favourite fillings, and there's lunch.
Alternatively, cut into strips and serve with dips or olive oil.
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