Club Recipes - Miscellaneous
Method:
- Tip the flour into a large mixing bowl.
- Mix the yeast into one side of the flour,
and the fine salt into the other side.
- Mix everything together, this initial
seperation prevents the salt from killing the
yeast.
- Make a well in the middle of the flour and
add 2 tbsp oil and 350-400ml lukewarm water,
adding it gradually until you have a slightly
sticky dough (you may not need all the water).
- Sprinkle the work surface with flour and tip
the dough onto it, scraping around the sides of
the bowl. Knead for 5-10 mins until your dough
is soft and less sticky.
- Put the dough into a clean bowl, cover with
a tea towel and leave to prove for 1 hr until
doubled in size.
- Oil a rectangle, shallow tin (25 x 35cm).
- Tip the dough onto the work surface, then
stretch it to fill the tin.
- Cover with a tea towel and leave to prove
for another 35-45 mins.
- Heat the oven to 220C/200C fan/gas 7.
- Press your fingers into the dough to make
dimples.
- Mix together 1½ tbsp olive oil, 1 tbsp water
and the flaky salt and drizzle over the bread.
- Push sprigs of rosemary into the dimples in
the dough.
- Bake for 20 mins until golden.
- Whilst the bread is still hot, drizzle over
1-2 tbsp olive oil.
- Cut into squares and serve warm or cold with
extra olive oil, if you like.
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