Enjoy this River Cottage-inspired recipe!
Choose a large flat baking tray about 30cm by 20cm wide, then lightly oil and dust with a few pinches of flour.
Put the 500g of flour into a large mixing bowl then add the olive oil, finely chopped rosemary, salt and yeast along with enough warm water to make a soft dough. Around 50ml – 100ml should be enough, but the more water you add the softer and lighter the bread will be. The dough should be quite soft not tight and difficult to knead.
Once the dough is formed you will begin to knead it for about 10 minutes. You do this by hand on a floured surface like your kitchen bench or in a large mixing bowl. You can also do it in 5 minutes with a dough hook in an electric mixer.
When ready, the dough will feel stretchy and if you poke it with your finger, should spring back. If it doesn’t, continue to knead for a few minutes longer. When ready, shape the dough into your floured baking tray making sure it is evenly spread and pushed into the corners well.
Preheat the oven to 200c.
Leave the dough in a warm place near the oven for about 1 hour until it has almost doubled in size. Then dimple the dough by pressing small holes in it at even spaces, being careful not to press all the way through.
Drizzle with a bit more olive oil and crack some pepper on top then bake for around 30 – 35 minutes so that the bread is well-risen and pale golden brown.
Take out of oven and allow it to cool slightly. Serve it warm to accompany an antipasti platter, cured meat selection, some fresh dips or simply enjoy it as is. Enjoy!
Nutritional analysis per serving (10 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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Recipe, styling and photography by Julio Castellano.
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