Ingredients
- 1kg strong bread flour, plus extra for dusting
- 14g dried fast action yeast
- 15g fine sea salt
- 700ml lukewarm water
- 100ml olive oil, plus extra for the tin and to serve
- 1tsp flaky sea salt
- ¼ small bunch of rosemary, sprigs picked (if you like)
Instructions
1. Mix the yeast and the lukewarm water together, and let it rest for 10 minutes.
2. Tip the flour into a large mixing bowl, add the yeast water, salt, add 4 tbsp oil, and lukewarm water. Mix 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 rise for 1 hr until doubled in size.
3. Oil a rectangle, oven tray. Tip the dough onto the work surface, then stretch it to fill the tin. Cover with a tea towel and leave to rise for another 35-45 mins.
4. Heat the oven to 220C/200C fan/gas. 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.
5. 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.
Volker is a distinguished Executive Chef hailing from Germany, and has been at the forefront of culinary excellence since 2009. With a rich tapestry of international experience spanning Germany, Ireland, the United Kingdom, Australia, and Estonia, Volker has been instrumental in elevating culinary standards and crafting exceptional menus for prestigious hotels worldwide…
If you would like to learn more about Volker, see Expert: Volker Marecek.
