Ingredients
The following ingredients have 20 Servings
- 500 g white bread flour
- 1 tsp caster sugar
- ½ tsp salt
- 7 g sachet easy blend yeast
- 3 tbsp extra virgin olive oil (plus extra for drizzling)
- 300 ml warm water ((approx))
- 2 pieces sun-dried tomatoes (chopped)
- few sprigs fresh rosemary
- Maldon salt for sprinkling
Instruction
- Place 500g (1lb 2oz) flour into a large bowl then add 1 tsp sugar and ½tsp salt to one side of the bowl and 7g (¼oz) sachet yeast to the other side. Stir to mix.
- Make a well in the centre, add 3 tbsp oil and 300ml (½pt) warm water, and mix to form a smooth dough. Turn out onto a work surface and knead the dough for a few minutes.
- Return to the bowl, cover loosely and leave in a warm place to rise until double in size, usually about 1 hour but may be longer.
- Knock back the dough and knead lightly again. Divide the dough into two pieces.
- Remove the rosemary leaves from a few stems and chop finely so that you have about 1 tbsp of chopped rosemary. Roughly chop a little more or, if preferred, leave whole to sprinkle on the top and set aside.
- Sprinkle the finely chopped rosemary onto half the dough and knead until evenly distributed through the dough. Knead 2 pieces of chopped sun-dried tomatoes into the other piece of dough.
- Flatten each piece into a rough oval and place on a lightly oiled baking sheet, flatten again until each piece is about 1cm (½in) thick.
- Cover loosely and allow to rise again for 30 minutes until puffy.
- Preheat the oven to 200℃/190℃ fan/gas mark 5. Lightly oil your finger tips and press into the dough to make a dimpled effect. Sprinkle the surface of the rosemary bread with the reserved rosemary, then sprinkle both with sea salt.
- Generously drizzlesome olive oil over the bread and bake for 15 – 20 minutes or until golden and the loaf sounds hollow when tapped on the bottom. Cool slightly on a wire rack. Best served warm.
