This rustic white bread is given a boost with a delectable hint of herbs and the tang of salt.
Makes two small-ish loaves.
Prep Time: 15 mins + 3 hours rest time
Cook Time: 20 mins
Ingredients
1 cup warm water
2 1/4 tsps active dry yeast (1 packet)
1 tsps white sugar
4 tbsp olive oil
2 1/2 cups strong white bread flour
2 tbsp chopped fresh rosemary
Salt, for sprinkling on loaves
Method
Whisk the water, yeast and sugar together until the yeast has dissolved. Let it stand for 5-10 minutes, or until the yeast starts lightly foaming.
Add 2 tablespoons of the olive oil, 1 1/2 cups flour, and the rosemary. Mix using a hand or stand mixer with the dough paddles until well-combined. It will be quite sticky at this point.
Add another cup of flour and mix on medium speed until it forms into an elastic dough. You may need to adjust with flour if the dough is sticking to the bowl, or a sprinkle of water if there is a signficant amount of flour left over. Cover the bowl with cling film and let it rest at room temperature for 1 to 1 1/2 hours. It will at least double in size during this time.
Lightly grease a baking sheet with some of the remaining olive oil. Dust a clean work surface with flour. Divide the dough into two and hand-shape each on the floured surface. Aim for an elongated oval.
Transfer the loaves to the prepared baking sheet but make sure they have plenty of room. If, like me, you only have a small baking sheet, leave half of the dough in the bowl, covered, and work with half at a time.
Allow the dough to rest again, uncovered on the baking sheet, for 1 hour, Again, it will double in size.
Heat the oven to 200°C and bake the loaves for 10 minutes. Remove and lightly brush the top of the loaves with the remaining olive oil, adding a sprinkle of sea salt. Return to the oven and bake for another 10 minutes.
Tear into the loaf while still warm and slather with butter or dip into olive oil. It also freezes well and make a great addition to a breakfast like this.
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