Rustic bread
- Preparation and cooking time
- Total time
- Ready in 20-30 mins
- More effort
- Makes 8
Skip to ingredients
Showing items 1 to 3 of 6
- 250g strong white bread flour
- 1 tsp fast-action dried yeast
- 1 tbsp olive oilplus extra for drizzling
- 200ml sparkling water
- semolinafor sprinkling (optional)
- finely chopped rosemaryand Maldon salt, for sprinklng
Nutrition: per bread
- kcal137
- fat4g
- saturates1g
- carbs24g
- sugars0g
- fibre1g
- protein4g
- salt0.94glow
Method
step 1
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.
step 2
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.)
step 3
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.
