- extra-virgin olive oil 9 tbsp
- rosemary 3 sprigs, leaves picked
- strong white bread flour 300g
- fast-action yeast 7g sachet
- sea salt flakes
Put 6 tbsp of the oil in a bowl with the rosemary and leave to sit while you make the bread.
Put the flour, yeast and the remaining 3 tbsp olive oil in a bowl with 1 tsp sea salt flakes. Gradually add 175ml water and mix until you have a sticky dough.
Knead the dough on a lightly oiled non-porous worksurface for 6-8 minutes. It will seem really sticky at first but keep kneading until it becomes smooth and elastic. Tip into a clean, lightly oiled bowl, cover with a tea towel and leave to prove for 1 hour or until doubled in size.
Oil a heavy baking sheet. Punch down the dough in the bowl then tip out and knead briefly. Put onto the baking sheet and form into a 20cm x 28cm rectangle. Leave to rise for 30 minutes until puffed up.
Heat the oven to 220C/fan 200C/gas 7. Use your fingers to make dimples in the top of the dough then drizzle with the rosemary-infused oil and rosemary leaves, and sprinkle with extra sea salt flakes. Bake for 20 minutes or until golden brown. Cover loosely with foil (this creates a little steam to keep the crust soft) and let it cool. Drizzle with a little more oil before serving, if you like.
- kcals 335
- fat 17.1g
- saturates 2.5g
- carbs 37.8g
- sugars 0.2g
- fibre 1.7g
- protein 6.7g
- salt 0.8g