Rustic bread
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp olive oil, plus extra for drizzling
- 200ml sparkling water
- semolina, for sprinkling (optional)
- finely chopped rosemary and Maldon salt, for sprinklng
- Heat
oven to 220C/fan 200C/gas 7. Mix together the flour, yeast and 1/2 tsp
salt. Add the oil, then pour in the water gradually, adding enough to
make a soft dough. Knead the dough on a lightly floured surface for
about 4-5 mins until the dough feels strong, bouncy and has a silky feel
to it.
- Cut
the dough into 8 pieces, then roll out into rough rounds about 16-17cm
in diameter. (Don’t pile them on top of each other or they will stick
together.)
- Sprinkle
a baking sheet or two with semolina if you have it, otherwise leave
plain. Lay the breads on the sheets and let them sit for 5 mins, then
scatter with rosemary, salt and pepper and drizzle with olive oil. Bake
in batches for 8-10 mins until puffy and golden. Can be made 3-4 hrs
ahead.
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