- 7 g sachet quick yeast
- 300 g bread flour
- 300 g plain or Italian '00' flour
- 400 warm water, roughly
- 50 extra virgin olive oil
- ½ tsp salt
- rosemary stalks
- 20 garlic cloves , skin on cut in half
- 3 tbsp extra virgin olive oil
- 3 tbsp water
- 2 tbsp sea salt to taste
- Mix the flour, salt, oil and 3/4 of the water until you have a thick, soft dough.
- Gradually add the rest of the water until the dough is soft and very elastic.
- I always add any liquid this way to dough as absorption rates of flours vary greatly.
- Knead in the machine for 2 minutes.
- Remove from the machine and knead vigorously by hand for a further 3-4 minutes. This is very important.
- Place back into the bowl cover with cling film and leave to double in size.
- Once doubled, remove from the bowl.
- Flatten the dough slightly, then roll out to roughly 30cm x 3 cm.
- Add the dough to a lightly oiled baking tin and push it into the corners.
- Then using your index finger, make dimples in the bread, push right through until you feel the bottom of the tray.
- Cover with cling film again and leave again until the dough is touching the film.
- Pre-heat the oven to 220C gas 7.
- Carefully remove the film from the risen dough; again, prod the dough back with your index finger. Then fill each hole with a small sprig of fresh rosemary and a garlic clove.
- Mix the oil and water together and wash over the whole loaf carefully. The holes will fill with the mixture.
- Sprinkle liberally with sea salt and bake in the oven for about 20 minutes or until well risen and golden.
- Remove from the oven and take the loaf out of the tin straight away, or it will sweat. Leave to cool. In Italy, a lot of bakers lay the cooked bread onto bamboo mats to cool.
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